Sheet Pan Skinny Lemon Pepper Chicken and Vegetables
User Reviews
4.8
Sheet Pan Skinny Lemon Pepper Chicken and Vegetables
Description
This recipe involves marinating bite-sized chicken pieces in olive oil, lemon juice, honey, lemon pepper seasoning, salt, and black pepper to infuse flavor and moisture. Vegetables are seasoned separately with oil and lemon pepper to complement the chicken’s profile. Roasting everything together at 425°F provides quick cooking and caramelization.
The result is a harmoniously seasoned dish where the acidity of lemon and subtle honey sweetness accentuate the savory meat and mildly crisp vegetables. Tossing the ingredients during baking ensures even cooking and browning. This method produces a balanced, low-effort one-pan meal suited for busy days.
Cooking time varies based on chicken thickness; checking they are fully cooked before serving is advised. Leftovers keep well refrigerated up to five days, though the dish is best fresh from the oven.
Ingredients
Chicken
- chicken breast cut into bite-sized pieces, boneless skinless, about 1 to 1.25 pounds
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon lemon pepper seasoning freshly ground
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
Vegetables
- broccoli florets about 3 cups
- 1 bell pepper diced into bite-sized pieces (another color pepper may be substituted, medium/large, yellow or orange
- ½ red onion sliced into strips or small chunks, one large
- 1 tablespoon olive oil
- 1 to 2 teaspoons lemon pepper seasoning or to taste, freshly ground
Instructions
- To a large zip top bag, add all ingredients, seal bag, and squish everything around to combine.
- Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
- 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.
- Add the chicken to the baking sheet, including extra marinade from the bag, and stir to combine it with the vegetables.
- 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
- Check chicken early to prevent overcooking and drying out, as oven temperature is high and cooking time varies with thickness.
- Best served warm and fresh, but leftovers will keep airtight in the fridge for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 423kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 48g | 96% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 120mg | 40% |
| Sodium | 876mg | 37% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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