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In today’s fast-paced world, finding time to prepare a delicious and nutritious meal can often feel like a daunting task. Enter the sheet pan meal: a cooking method that has gained immense popularity for its convenience, flavor, and minimal cleanup. Sheet pan meals allow home cooks to combine proteins and vegetables on a single tray, saving both time and effort while still delivering a satisfying meal. One standout recipe that exemplifies this trend is Quick Sheet Pan Lemon Herb Chicken and Veggies. This dish not only showcases vibrant flavors but also serves as a fresh, healthy dinner option that can easily fit into your busy schedule.

Quick Sheet Pan Lemon Herb Chicken and Veggies

Discover the convenience and deliciousness of Quick Sheet Pan Lemon Herb Chicken and Veggies! This easy recipe combines tender chicken with a vibrant mix of roasted vegetables, perfect for busy weeknights. Ready in under an hour, it’s a healthy meal that minimizes cleanup. The zesty lemon marinade infuses flavors while the oven does the cooking. Enjoy a wholesome dinner that the whole family will love, and make it a staple in your meal prep routine!
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Ingredients
  

4 boneless, skinless chicken breasts

1 lemon (juiced and zested)

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

Fresh parsley, for garnish (optional)

Lemon wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a large bowl, whisk together the lemon juice, lemon zest, olive oil, dried oregano, garlic powder, onion powder, salt, and pepper. Reserve a couple of tablespoons of marinade for drizzling later.

      Marinate the Chicken: Add the chicken breasts to the bowl with the marinade, ensuring they are thoroughly coated. Allow them to marinate for at least 15 minutes (or up to 2 hours in the fridge).

        Prepare the Vegetables: On a large sheet pan, arrange the cherry tomatoes, red bell pepper, zucchini, and red onion. Drizzle with olive oil and season with salt, pepper, and any remaining marinade. Toss the veggies to coat evenly.

          Add the Chicken: Remove the chicken from the marinade and place it on the sheet pan among the vegetables. You can drizzle the reserved marinade over the chicken and veggies for extra flavor.

            Roast: Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.

              Garnish and Serve: Once done, remove the sheet pan from the oven. Let it rest for a few minutes, then garnish with fresh parsley if desired. Serve with lemon wedges on the side for an extra burst of freshness.

                Prep Time, Total Time, Servings: 15 minutes prep | 30 minutes total | 4 servings