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A table spread with various delicious weeknight meals for family

Speedy Sheet Pan Lemon Herb Chicken & Veggies

This quick and easy sheet pan meal features tender lemon herb chicken and roasted vegetables, perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast cut into 1-inch pieces
  • 4 cups broccoli florets
  • 2 bell peppers (any color) chopped
  • 1 red onion chopped
Seasoning
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large bowl
  • large baking sheet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
Combine Ingredients
  1. In a large bowl, combine the chopped chicken, broccoli florets, bell peppers, and red onion.
  2. Drizzle with olive oil, lemon juice, oregano, garlic powder, salt, and pepper, then toss until evenly coated.
Roast
  1. Spread the mixture onto a large baking sheet in a single layer, ensuring not to overcrowd it; use two sheets if needed.
  2. Roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
Serve
  1. Serve the dish immediately.

Notes

For extra flavor, marinate the chicken and vegetables for 15-30 minutes before roasting. You can also add other herbs like thyme or rosemary for variation.