Description
A simple and delicious sheet pan meal featuring lemon herb chicken and a variety of colorful vegetables, perfect for easy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
- 1/4 cup olive oil
- 2 lemons (juiced and zested)
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade.
- On a sheet pan, arrange the marinated chicken and mixed vegetables.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let it rest for a few minutes before serving.
Notes
- Feel free to use any vegetables you have on hand.
- This dish can be made ahead of time and reheated for quick meals.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Sheet Pan Lemon Herb Chicken, Easy Dinners, One Pan Meal, Healthy Chicken Recipe