4.6 from 246 votes
15-Minute Sheet Pan Lemon Pepper Chicken
This sheet pan recipe cooks bite-sized chicken breast pieces alongside green beans and red onions seasoned with lemon pepper, salt, and black pepper. Thin lemon slices on the pan infuse aroma and flavor during the quick 15-minute bake at 425°F, resulting in juicy chicken and crisp-tender vegetables. The simple seasoning highlights bright citrus and pepper notes, and optional garnishes add freshness or extra flavor layers.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
387 kcal
Course:
Lunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 387
% 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.