If you're looking for an easy and delicious meal that's also healthy, look no further than this sheet pan lemon garlic chicken and vegetables recipe. This dish is not only packed with flavor, but it's also full of nutrients that will keep you feeling satisfied and energized.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
To start, preheat your oven to 400 degrees Fahrenheit. Then, prepare your ingredients by cutting the chicken breasts in half and seasoning them with salt and pepper. In a large bowl, combine the baby potatoes, broccoli florets, and sliced red bell pepper. In a separate small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, and dried thyme.
Next, pour the olive oil mixture over the vegetables and toss to coat. Arrange the seasoned chicken breasts and vegetables on a large sheet pan, making sure they are evenly spaced out. Season everything with a little more salt and pepper.
Roast the sheet pan in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and golden brown. Serve hot and enjoy!This sheet pan lemon garlic chicken and vegetables recipe is perfect for a quick and easy weeknight meal. It's also great for meal prep, as you can make a big batch and have leftovers for the rest of the week. Plus, it's a great way to get in your daily dose of veggies while still enjoying a delicious and satisfying meal.
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