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Sheet Pan Lemon Pepper Chicken + Veggies

Servings: 4

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!