Lemon Herb Sheet Pan Chicken
A fast, healthy, and delicious sheet pan dinner featuring roasted chicken breast, broccoli, and peppers in a lemon garlic marinade. Ready in 25 minutes.
Equipment
- Large Baking Sheet
- Parchment paper
- Knife
Ingredients
- 1.5 lbs Chicken breast, boneless skinless, cut into cubes
- 3 cups Broccoli florets
- 2 medium Bell peppers (red/yellow), chopped
- 1 medium Red onion, chopped
- 3 tbsp Olive oil
- 2 tbsp Lemon juice, fresh
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Place chicken cubes and chopped vegetables on the baking sheet.
- Pour marinade over the chicken and veggies. Toss with hands or tongs to coat evenly.
- Spread into a single layer. Bake for 18-22 minutes, tossing halfway through, until chicken is cooked and veggies are tender.
- Serve immediately with a squeeze of fresh lemon if desired.
Notes
Pat vegetables completely dry before roasting to ensure they caramelize instead of steam.