Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 cup asparagus; 1 medium red bell pepper; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

435 calories

Protein: 47g; 41% of calories
Carbs: 23g; 20% of calories
Fat: 20g; 39% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Cut the chicken breast into bite-sized 1-inch pieces and slice the red bell pepper into thin strips.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
Place the chicken, asparagus, and bell peppers on the prepared sheet pan.
Drizzle the lemon-herb marinade over the chicken and vegetables, tossing well to ensure everything is evenly coated.
Spread the ingredients in a single layer, ensuring they aren't overcrowded to allow for proper roasting.
Roast in the oven for 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

Nutrition

Ingredients

Instructions

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