Sheet Pan Lemon Pepper Chicken + Veggies
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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