Name: Lemon herb sheet pan chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 1 1/4 red bell peppers, sliced into 1-inch strips; 3/4 medium zucchini, sliced into half-moons; 1 tbsp extra virgin olive oil; 3/4 tsp lemon zest; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

461 calories

Protein: 55g; 47% of calories
Carbs: 20g; 17% of calories
Fat: 19g; 36% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon zest, half the lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the chicken breast, bell pepper strips, and zucchini on a half-sheet pan. Pour the oil mixture over everything and toss to coat. Arrange in a single layer so the chicken is not crowded by the vegetables. Roast for 20 to 25 minutes, checking the chicken early. If the vegetables finish first, remove them to a plate and continue roasting the chicken. Done when reaches 165°F in the thickest part.
Remove the pan from the oven and let the chicken rest for 3 minutes. Drizzle the remaining lemon juice over the pan and sprinkle with fresh parsley before serving.

Nutrition

Ingredients

Instructions

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