Updated: Mar 24
Once you master this healthy sheet pan meal, this will become a staple in your cooking rotation - especially on a busy workday.
Servings: 3 to 4
1 1/4 lbs. boneless skinless chicken breast, cut into 1-inch pieces
1 1/2 cups broccoli florets
1 medium zucchini, cut 1 into inch pieces
1 medium red onion, cut into 1 inch pieces
1 bell pepper any color, cut into 1 inch pieces
3/4 cup grape or cherry tomatoes
2 Tbsp. olive oil
3 cloves garlic crushed or finely chopped
1 Tbsp. Italian seasoning
1 tsp. garlic powder
1/2 lemon, juiced and zested
1/2 tsp. Salt
1/4 tsp. Black pepper
1/2 tsp. red pepper flakes, optional for spice
Preheat oven to 450F.
In a medium bowl, whisk the olive oil, garlic, Italian seasoning, garlic powder, lemon juice, lemon zest, salt and pepper, and red pepper flakes (if using). Set aside.
Place the chicken and veggies on a sheet pan and drizzle with the garlic and herb mixture. Combine with hands until all the chicken and veggies are coated.
Bake for 20-22 minutes, stirring after 10 minutes, until the chicken and veggies are cooked through.
While the sheet pan meal is cooking, make starch (rice, quinoa, pasta).
Serve immediately with rice, quinoa or pasta.