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Easy Sheet Pan Lemon Herb Chicken and Vegetables | Healthy Dinner

Sheet Pan Lemon Herb Chicken and Vegetables

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 16 oz Chicken breasts
  • 2 cups Broccoli florets
  • 1 Red bell pepper sliced
  • 2 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 0.5 tsp Black pepper

Instructions
 

  • Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a large bowl, whisk together olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper.
  • Add the diced chicken breasts, broccoli florets, and sliced red bell pepper to the bowl. Toss well to coat everything evenly in the marinade.
  • Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is space between ingredients so they roast properly.
  • Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • Remove from oven, let rest for 3 minutes, and serve warm.