Name: Sheet Pan Lemon Herb Chicken and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2.5 oz chicken breast; 0.13 cup chickpeas; 0.5 cup broccoli florets; 0.25 cup red bell pepper; 0.25 tbsp extra virgin olive oil; 0.25 tbsp lemon juice; 0.25 tsp lemon zest; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

253 calories

Protein: 27g; 43% of calories
Carbs: 19g; 30% of calories
Fat: 8g; 27% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.
Add the rinsed chickpeas, broccoli florets, and diced red bell pepper to the bowl with the chicken.
In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is coated.
Spread the mixture in a single, even layer on the prepared sheet pan to ensure even roasting.
Roast for 18 to 20 minutes until the chicken is cooked through and the broccoli edges are crispy and golden.

Nutrition

Ingredients

Instructions

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