Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 whole lemon; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

494 calories

Protein: 58g; 46% of calories
Carbs: 21g; 17% of calories
Fat: 21g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large rimmed 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.
Chop the broccoli into bite-sized florets and slice the red bell pepper into 1-inch wide strips, adding them to the bowl with the chicken.
In a small ramekin, whisk together the extra virgin olive oil, minced garlic, the juice and zest of the half lemon, dried oregano, sea salt, and black pepper.
Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.
Spread the mixture onto the prepared sheet pan in a single, even layer to ensure everything roasts rather than steams.
Roast in the center of the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Nutrition

Ingredients

Instructions

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