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Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

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
Cook Time 19 minutes
Total Time 24 minutes
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.