15-Minute Sheet Pan Lemon Pepper Chicken
User Reviews
4.6
15-Minute Sheet Pan Lemon Pepper Chicken
Description
The 15-Minute Sheet Pan Lemon Pepper Chicken combines cubed boneless, skinless chicken breast with trimmed green beans and sliced red onion on a foil-lined baking sheet. Thin lemon slices placed underneath the ingredients release bright oils during the high-temperature roast at 425°F. Olive oil coats the chicken and vegetables, which are generously seasoned with lemon pepper seasoning, kosher salt, and freshly ground black pepper. Midway through baking, the chicken and vegetables are tossed to promote even cooking and develop slight golden color.
This method produces tender, juicy chicken alongside crisp-tender green beans and tender onions with caramelized edges. The lemon pepper seasoning provides a citrusy spice kick balanced by the natural sweetness of the onions and freshness of the lemon.
The dish is ready quickly and serves well on its own or paired with rice or mashed potatoes. Optional garnishes like fresh parsley or a finish of Parmesan cheese or sauces can add variety without complicating the dish.
Leftovers keep well in the refrigerator up to five days and can be reheated gently to avoid drying the chicken.
Ingredients
- 1 lemon sliced into thin rounds, large
- 1.25 pounds chicken breast cut into bite-sized pieces, boneless skinless
- 1 pound Green bean trimmed and halved, fresh
- ½ red onion sliced into strips or small chunks, of one large or 1 medium
- 2 to 3 tablespoons olive oil
- 1 to 2 teaspoons lemon pepper seasoning blend
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- parsley optional for garnishing, fresh
- Parmesan Cheese garlic, soy sauce, chili garlic sauce, etc, optionally finish with
Instructions
- Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and add the lemon slices evenly dispersed around the baking sheet.
- Add the chicken, green beans, onions, evenly drizzle with olive oil, evenly season with lemon pepper, salt, pepper, and bake for about 15 minutes or until chicken is cooked through and vegetables have some golden color.
- Toss the chicken and vegetables (leave the lemon slices on the bottom) halfway through baking to ensure even cooking. 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.
- Optionally garnish with fresh parsley and finish with any of the optionally suggested items.
Notes
- For best flavor and texture, serve the chicken and vegetables warm and fresh from the oven.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Adapted from 'Sheet Pan Skinny Lemon Pepper Chicken and Vegetables'.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 387kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 48g | 96% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 122mg | 41% |
| Sodium | 1357mg | 57% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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