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20-Minute Lemon Herb Chicken & Veggie Sheet Pan

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Calories: 360
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken & Veggies
  • 4 small boneless skinless chicken breasts cut into 1-inch chunks
  • 3 cups broccoli florets fresh, not frozen
  • 1 pint cherry tomatoes
  • 1 medium red onion cut into thick wedges
Lemon Herb Marinade
  • 1/3 cup olive oil extra virgin
  • 2 tbsp fresh lemon juice plus zest of 1 lemon
  • 4 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Equipment

  • Large Metal Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed metal baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
  3. Place the chicken chunks, broccoli florets, cherry tomatoes, and red onion wedges directly onto the prepared baking sheet. Pour the marinade over everything.
  4. Using your hands or a pair of tongs, toss everything together right on the pan until the chicken and vegetables are evenly coated in the oil and spices. Spread them out into a single, even layer so they roast rather than steam.
  5. Bake for 18-22 minutes, tossing halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is tender with charred edges.
  6. Remove from the oven, garnish with extra fresh herbs or a squeeze of fresh lemon juice, and serve immediately.

Nutrition

Calories: 360kcalCarbohydrates: 14gProtein: 35gFat: 19gSaturated Fat: 3gSodium: 640mgFiber: 4gSugar: 5g

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