Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

There’s something wonderfully satisfying about making a full meal on a single pan, and that’s exactly why I love Sheet Pan Skinny Lemon Pepper Chicken and Vegetables. Picture this: after a long day, you come home, and the last thing you want to do is spend hours in the kitchen. Instead, you can whip up a delicious, healthy meal in no time! With the bright zing of lemon and the peppery kick, this dish is not just easy but also bursting with flavor. It’s one of those recipes I often turn to when I want to impress guests but also keep things simple. All you need is a sheet pan, some fresh veggies, and tender chicken, and you’re ready to go!

Recipe Ingredients for Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

The ingredients in Sheet Pan Skinny Lemon Pepper Chicken and Vegetables are all about fresh flavors and bright colors. The combination of chicken and an array of vibrant vegetables not only makes this dish tasty but also visually appealing. Each ingredient plays its part in creating a hearty, healthy meal that fits perfectly into any diet.

• 1 to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces: The protein base of this dish, these tender pieces of chicken soak up all the delicious flavors.
• 2 tablespoons olive oil: This adds a rich flavor and helps the chicken and veggies to roast perfectly.
• 2 tablespoons lemon juice: Freshly squeezed lemon juice brightens up the whole dish and adds a zesty kick.
• 2 tablespoons honey: A touch of sweetness balances out the acidity from the lemon juice.
• 1 teaspoon freshly ground lemon pepper seasoning blend: This unique seasoning elevates the dish with its zesty and spicy profile.
• 1 teaspoon kosher salt, or to taste: Essential for enhancing the flavors of the dish.
• ½ teaspoon freshly ground black pepper, or to taste: Adds a little heat and depth to the flavors.
• 3 cups broccoli florets: These not only provide great texture but also add vibrant color and health benefits.
• 1 medium/large yellow or orange bell pepper, diced: Sweet and crunchy, it complements the other vegetables nicely.
• ½ of one large red onion, sliced into strips: Adds sweetness and a bit of crunch, making the dish more complex in flavor.
• 1 tablespoon olive oil: A drizzle over the vegetables ensures they roast up nicely.
• 1 to 2 teaspoons freshly ground lemon pepper seasoning blend, or to taste: Adjust to your preference to make it as zesty as you like!

The Process for Making Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

Making Sheet Pan Skinny Lemon Pepper Chicken and Vegetables is a breeze and perfect for anyone, regardless of cooking skill. Just follow these simple steps to create a flavorful meal that the whole family will love!

1. Start by taking a large zip-top bag and adding all the ingredients: the cut chicken, olive oil, lemon juice, honey, lemon pepper seasoning, salt, and black pepper. Seal the bag tightly, ensuring no air gets in.
2. Next, give the bag a good squish to combine all the ingredients thoroughly. This step helps to marinate the chicken and ensure every piece is coated in flavor. For the best results, place the bag in the fridge to marinate for at least 30 minutes or, if you have the time, let it sit overnight. This allows the flavors to penetrate the meat fully.
3. Now, preheat your oven to 425 degrees Fahrenheit. This high temperature is key to roasting your ingredients quickly and evenly.
4. Line a baking sheet with aluminum foil for easy cleanup. Once your oven is preheated, spread the broccoli, bell peppers, and red onions evenly across the baking sheet.
5. Now, drizzle the veggies with olive oil and season with some lemon pepper seasoning to enhance their natural flavors. Toss everything with your hands to ensure an even coating.
6. Next, take the marinated chicken out of the bag and add it to the baking sheet. Make sure to pour in any extra marinade for added moisture and flavor.
7. Stir everything together on the baking sheet to combine the chicken and vegetables well. This ensures that every bite will have a mix of flavors.
8. Now it’s time to bake! Place the baking sheet in the oven and let it cook for about 15 to 19 minutes. Keep an eye on it and toss halfway through baking to ensure everything cooks evenly. Look for the chicken to be cooked through and the vegetables to have a nice golden color.
9. Once done, remove the sheet pan from the oven and let it cool slightly before serving. The aroma will have your family gathering around the table in no time!

Helpful Notes about Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

Here are some handy tips to make your preparation and enjoyment of Sheet Pan Skinny Lemon Pepper Chicken and Vegetables even better:

• Storage: Leftovers can be stored airtight in the fridge for up to 5 days. Reheat gently in the microwave or oven.
• Freezing: You can freeze the marinated chicken before cooking. Just thaw it in the fridge overnight before baking.
• Meal Prep: This dish is fantastic for meal prep! Make a big batch and portion them out for quick lunches throughout the week.
• Pairing: Serve this dish with a light salad or some warm quinoa for a well-rounded meal.
• Seasoning: Feel free to adjust the seasoning to your liking. Add more spices for a kick!

What to Serve Alongside Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

When it comes to serving Sheet Pan Skinny Lemon Pepper Chicken and Vegetables, there are numerous delicious options to consider. Here are some great pairings:

• Quinoa: A light and fluffy bowl of quinoa complements the flavors beautifully. It also adds an extra boost of protein.
• Mixed Green Salad: A refreshing salad with mixed greens, cucumber, and a light vinaigrette provides a nice contrast to the warm meal.
• Garlic Bread: A slice of warm garlic bread can help soak up any juices left on your plate.
• Rice: Serve with a side of jasmine or brown rice to make it a heartier meal.
• Roasted Potatoes: For a more filling option, roasted baby potatoes seasoned with herbs would pair nicely.
• Seasonal Vegetables: Consider roasting seasonal vegetables alongside for variety and extra nutrition.

FAQ

Conclusion

Sheet Pan Skinny Lemon Pepper Chicken and Vegetables is not just a meal; it’s a celebration of flavor and health. The simplicity of cooking everything on one pan allows for a stress-free cooking experience, while the vibrant tastes make it a dish that’s sure to please everyone at the table. I encourage you to try this recipe tonight and see how easy and delicious healthy eating can be!

Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

Craving a healthy yet flavorful meal? Try Sheet Pan Skinny Lemon Pepper Chicken and Vegetables, an easy weeknight dish that’s light, zesty, and packed with nutrients. This one-pan wonder brings together tender chicken and vibrant vegetables, all perfectly roasted to golden perfection. Make it tonight for a satisfying dinner!

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Prep Time 5 minutes mins

Cook Time 19 minutes mins

Total Time 24 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon freshly ground lemon pepper seasoning blend
• 1 teaspoon kosher salt or to taste
• 0.5 teaspoon freshly ground black pepper or to taste
• 3 cups broccoli florets
• 1 medium/large yellow or orange bell pepper diced into bite-sized pieces
• 0.5 large red onion sliced into strips or small chunks
• 1 tablespoon olive oil
• 2 teaspoons freshly ground lemon pepper seasoning blend or to taste

Equipment

• Chef's Knife
• Blender
• Cutting Board
• Wooden Spoon
• Baking Sheet
• Oven

Method

 

1. To a large zip top bag, add all ingredients, seal bag, and squish everything around to combine.
2. Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
3. Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and add the broccoli, bell peppers, onions, evenly drizzle with olive oil, evenly season with lemon pepper, and toss with your hands to distribute the oil and seasoning.
4. Add the chicken to the baking sheet, including extra marinade from the bag, and stir to combine it with the vegetables.
5. Bake for about 15 to 19 minutes or until chicken is cooked through and vegetables have some golden color. Toss halfway through baking to ensure even cooking.

Notes

• Cook time: Cooking time will vary based on the thickness of the chicken and being that this is quite a hot oven, check early and often so you don't overcook the chicken which dries it out.
• Storage: Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.