Sheet Pan Lemon Herb Chicken and Vegetables
A flavorful and straightforward sheet pan meal combining juicy chicken breasts with vibrant vegetables, perfect for weeknight dinners or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 2 lemons (zested and juiced)
- 2 teaspoons dried herbs (e.g., thyme, rosemary, oregano)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Combine olive oil, lemon juice, lemon zest, dried herbs, salt, and pepper in a large bowl. Add chicken breasts and coat them well.
- Spread the mixed vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper.
- Place the marinated chicken breasts on top of the vegetables.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Notes
Let the dish rest for a few minutes after baking for best flavor. For meal prep, store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg