Sheet Pan Lemon Herb Chicken & Roasted Veggies

An effortless sheet pan meal with zesty lemon and herb-marinated chicken breast, roasted alongside tender potatoes and crisp broccoli.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.63/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• sheet pan
• roast

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 pound baby red potatoes (quartered)
• 1 head broccoli (large, cut into small florets)
• 3 tablespoon olive oil
• 1 lemon (juiced and zested)
• 1 tablespoon dried Italian seasoning
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
2. In a large bowl, combine the cubed chicken breast, quartered baby red potatoes, and small broccoli florets. Add 3 tablespoons olive oil, the juice and zest from 1 lemon, 1 tablespoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to ensure everything is evenly coated.
3. Spread the chicken and vegetables in a single layer on the prepared sheet pan.
4. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Flip vegetables halfway through cooking if desired, but not required.
5. Serve hot directly from the sheet pan.

Notes

To ensure quicker cooking and even browning, make sure not to overcrowd the sheet pan. Use two pans if necessary.

Nutrition (per serving)

• Calories: 420
• Protein: 40.5 g
• Carbohydrates: 35.1 g
• Fat: 15.2 g
• Fiber: 6.8 g
• Sodium: 650 mg
• Saturated Fat: 3.1 g
• Sugar: 3.5 g
• Cholesterol: 105 mg