Description
Experience a burst of flavor with this easy-to-make sheet pan dish featuring zesty lemon, tender chicken, and vibrant vegetables. Perfect for busy weeknights!
Ingredients
Scale
- 3–4 Boneless, Skinless Chicken Breasts
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil
- 2 cups Mixed Vegetables (bell peppers, zucchini, red onions)
- 1/4 cup Fresh Herbs (parsley and thyme)
- 2 tbsp Honey
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
- In a large bowl, season chicken breasts with salt and pepper. Drizzle with olive oil and add fresh lemon juice.
- Stir in minced garlic and fresh herbs, coating the chicken thoroughly. Let marinate while chopping veggies.
- Slice mixed vegetables into bite-sized pieces. Toss them in olive oil, salt, pepper, and any leftover herbs from the chicken bowl.
- Spread marinated chicken on one side of the baking sheet and arrange vegetables on the other side without overcrowding.
- Bake for about 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Transfer to plates and drizzle with honey sauce from the pan for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 320g)
- Calories: 320
- Sugar: 6g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg