Lemon Herb Sheet Pan Chicken and Vegetables

A simple, nourishing meal that combines cozy winter comfort with fresh spring flavors. This one pan recipe is packed with lean protein, fiber rich vegetables, and bright citrus.

Ingredients

2 boneless skinless chicken breasts or thighs
2 cups broccoli florets
1 cup baby carrots or sliced carrots
1 bell pepper sliced
1 small red onion sliced
2 tablespoons olive oil
Juice of 1 lemon
2 cloves garlic minced
1 teaspoon dried Italian herbs or thyme or rosemary
Salt and pepper to taste

Instructions

Preheat oven to 400°F and line a sheet pan with parchment paper.

Arrange chicken and vegetables evenly on the pan.

In a small bowl, mix olive oil, lemon juice, garlic, herbs, salt, and pepper.

Drizzle mixture over chicken and vegetables and toss vegetables lightly to coat.

Roast for 20 to 25 minutes or until chicken is cooked through and vegetables are tender.

Serve warm. Enjoy on its own or over brown rice or quinoa.

Nutrition Highlights

Lean protein supports muscle health.
Vegetables provide fiber and essential vitamins.
Olive oil offers heart healthy fats.
Lemon adds fresh flavor and vitamin C.