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Sheet Pan Lemon Pepper Chicken + Veggies
Fiercely DELICIOUS UTRA-FLAVORFUL One-Sheet Pan Magic happening right here.
Great for an easy weeknight dinner, also EXCELLENT for weekly Meal Prep!
Less than 30 minutes and your nutritious meal is ready.
We coated the chicken pieces in bright tangy seasonings and lemon zest, which adds SO MUCH SASS and freshness to our finished meal. Just such a good combination throughout spring and summer!
I utterly adore sheet pan recipes – and this one deserves a permanent spot in our dinner rotation.
One Pan method means less cleanup and more time to enjoy.
Serve over cooked brown rice, quinoa, or cauliflower rice.
For Meal Prep:
Simply add 1/2 cup of cooked brown rice, or quinoa, cauliflower rice, and an equal portion of your roasted chicken & veggies, to each food prep container. Stays well in a sealed container in your fridge for up to 4 days.
4 servings
Ingredients:
- 1 1/2 lbs boneless skinless chicken thighs, chopped into 1-inch pieces
- 2 Tbsps avocado oil or olive oil, divided
- 1 fresh lemon, zest, and juice
- 1 Tbsp dried oregano
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
- 12 oz fresh green beans, ends trimmed and cut in half
- 1 bell pepper of choice, seeded and sliced
- 1 large red onion, chopped
- 1-pint cherry tomatoes
For serving:
- 2 cups cooked quinoa, for meal prep bowls
Instructions:
Preheat your oven to 400 degrees f. and line a sheet pan with parchment paper.
In a large bowl, add the chopped chicken, 1 Tablespoon of your oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and freshly ground black pepper. Stir well to evenly coat the chicken pieces.
Spread your seasoned chicken onto the prepared sheet pan, then roast for 10-12 minutes.
Meanwhile, in a clean bowl, add all the prepared veggies and drizzle with the remaining tablespoon of oil. Season with sea salt and pepper to your taste. Toss well to coat.
Carefully remove your hot sheet pan from the oven, stir in the veggies amongst the chicken, and return to the oven.
Continue to roast for 8-10 minutes, or until veggies are tender-crisp and chicken is fully cooked through.
To assemble into meal prep bowls, add 1/2 cup of cooked quinoa or brown rice to each serving/container.
Top each serving equally with the roasted chicken and vegetables.
Refrigerate in a sealed container for up to 4 days.
Enjoy!
💚Rachel
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, chopped into 1-inch pieces
- 2 Tbsps avocado oil or olive oil, divided
- 1 fresh lemon, zest, and juice
- 1 Tbsp dried oregano
- 1 tsp garlic powder
- sea salt and ground pepper, to taste
- 12 ozs fresh green beans, ends trimmed and cut in half
- 1 bell pepper of choice, seeded and sliced
- 1 large red onion, chopped
- 1-pint cherry tomatoes
For serving:
- 2 cups cooked quinoa, for meal prep bowls
Instructions
- Preheat your oven to 400 degrees f. and line a sheet pan with parchment paper.
- In a large bowl add the chopped chicken, 1 Tablespoon of your oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and freshly ground black pepper. Stir well to evenly coat the chicken pieces.
- Spread your seasoned chicken onto the prepared sheet pan then roast for 10-12 minutes.
- Meanwhile, in a clean bowl, add all of the prepared veggies and drizzle with the remaining tablespoon of oil. Season with sea salt and pepper to your taste. Toss well to coat.
- Carefully remove your hot sheet pan from the oven then stir in the veggies amongst the chicken and return to the oven.
- Continue to roast for 8-10 minutes, or until veggies are tender-crisp and chicken is fully cooked through.
- To assemble into meal prep bowls, add 1/2 cup of cooked quinoa or brown rice to each serving/container.
- Top each serving equally with the roasted chicken and vegetables.
- Refrigerate in a sealed container for up to 4 days.
- Enjoy!
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