Description
A simple and delicious one-pan meal featuring lemon herb chicken and a variety of colorful vegetables, perfect for an easy clean-up.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade.
- On a large baking sheet, arrange the marinated chicken breasts and surround them with the broccoli, bell peppers, and cherry tomatoes.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
- Feel free to substitute any vegetables you have on hand.
- This dish can be served with rice or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg