Cooking Lucid
Sheet Pan Lemon Herb Chicken and Veggies
Simplify your dinner routine with this flavorful sheet pan chicken and vegetable medley, infused with bright lemon and herb flavors. It's a wholesome, balanced meal with minimal cleanup.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Chicken and Veggies
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 lemon, half juiced, half cut into wedges
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- 1
Preheat Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Season Chicken and Veggies
In a large bowl, combine the chicken pieces, broccoli florets, bell pepper pieces, and red onion wedges. Drizzle with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Toss well to ensure everything is evenly coated.
- 3
Arrange on Baking Sheet
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; use two sheets if necessary.
- 4
Roast
Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized. You can toss halfway through for even cooking.
- 5
Serve
Serve immediately, garnished with fresh lemon wedges.
Nutrition per serving: 480 cal · 40g protein · 25g carbs · 25g fat · 5g fiber
