Description
A quick and flavorful sheet pan meal featuring marinated chicken breasts and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 teaspoons dried herbs (such as thyme, rosemary, or parsley)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine olive oil, lemon zest, lemon juice, dried herbs, garlic powder, salt, and pepper in a large mixing bowl.
- Add the chicken breasts, tossing to coat them evenly with the marinade.
- Arrange the marinated chicken in the center of a large sheet pan, spreading the mixed vegetables around them.
- Drizzle remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy!
Notes
Allow the chicken to marinate for at least 30 minutes for maximum flavor infusion. Make sure to arrange vegetables in a single layer for proper roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg