Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

394 calories

Protein: 37g; 36% of calories
Carbs: 24g; 23% of calories
Fat: 19g; 41% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.
Chop the red bell pepper and zucchini into similar 1-inch pieces, then add them to the bowl with the broccoli florets.
In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated.
Spread the mixture in a single layer across the prepared sheet pan, ensuring no pieces are overlapping so they roast rather than steam.
Place the pan in the oven and roast for 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned at the edges.
Remove from the oven and let rest for 2 minutes before serving warm.

Nutrition

Ingredients

Instructions

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