Sheet Pan Skinny Lemon Pepper Chicken and Vegetables
This Sheet Pan Skinny Lemon Pepper Chicken and Vegetables is a quick, healthy dinner bursting with flavor!
Servings: 4 servings
Ingredients
For the Chicken and Marinade:
- 1 to 1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon freshly ground lemon pepper seasoning blend
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
For the Vegetables:
- 3 cups broccoli florets
- 1 medium/large yellow or orange bell pepper diced into bite-sized pieces
- ½ of one large red onion sliced into strips or small chunks
- 1 tablespoon olive oil
- 1 to 2 teaspoons freshly ground lemon pepper seasoning blend or to taste
Instructions
Preparation Steps:
- In a large mixing bowl, combine the olive oil, lemon juice, honey, lemon pepper seasoning, kosher salt, and black pepper. Whisk until well combined.
- Add the bite-sized chicken pieces to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes, or refrigerate for up to 2 hours.
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables by tossing the broccoli, bell pepper, and red onion with olive oil and lemon pepper seasoning.
- Line a large sheet pan with parchment paper and spread the marinated chicken on one side and the seasoned vegetables on the other.
- Roast in the oven for 20-25 minutes, stirring halfway through cooking.
- Remove from the oven, let cool for a few minutes, and serve warm.
Equipment
- Large Mixing Bowl
- Sheet Pan
- Measuring spoons
- Sharp knife
- Spatula or tongs
Notes
- Use fresh lemon juice for the best flavor.
- Let the chicken marinate longer for maximum flavor.
- Cut vegetables uniformly for even cooking.