Speedy Sheet Pan Lemon Herb Chicken & Veggies
This quick and easy sheet pan recipe features tender chicken and colorful vegetables seasoned with lemon and herbs, perfect for a healthy weeknight meal.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 large head broccoli cut into florets
- 2 bell peppers (any color) deseeded and cut into 1-inch strips
- 1 red onion cut into 1/2-inch wedges
Seasoning & Zest
- 2 tbsp olive oil
- 1 tbsp dried Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon thinly sliced (and 1/2 lemon for juice if desired)
Optional Garnish
- fresh parsley or cilantro for garnish
Instructions
Steps
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chopped chicken, broccoli florets, bell pepper strips, and red onion wedges.
- Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and black pepper, tossing until everything is evenly coated.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, arranging the lemon slices among them.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the vegetables are tender-crisp; stir halfway for even browning.
- If desired, squeeze fresh lemon juice over the cooked dish before serving and garnish with fresh parsley or cilantro for added flavor.
- Serve hot on its own, or pair with pre-cooked rice or quinoa for a complete and satisfying meal.
Notes
For best results, ensure vegetables are cut into similar sizes for even cooking. Adjust seasoning to taste and feel free to add other quick-cooking vegetables like zucchini or cherry tomatoes.