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Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

This Sheet Pan Skinny Lemon Pepper Chicken and Vegetables is a healthy, flavorful delight that's ready in about 30 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 to 1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 teaspoon freshly ground lemon pepper seasoning blend
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 3 cups broccoli florets
  • 1 medium/large yellow or orange bell pepper diced into bite-sized pieces
  • ½ of one large red onion sliced into strips or small chunks
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons freshly ground lemon pepper seasoning blend or to taste

Instructions

  • Preheat your oven to 400°F (200°C) to achieve golden caramelization on the chicken and veggies.
  • In a mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of honey, 1 teaspoon of lemon pepper seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir until well mixed.
  • Add the bite-sized chicken pieces to the marinade and toss to coat thoroughly. Let it sit while you prepare the vegetables.
  • On a separate sheet pan, spread out the broccoli florets, diced bell pepper, and sliced red onion. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 to 2 teaspoons of lemon pepper seasoning. Toss to ensure the veggies are evenly coated.
  • Once the chicken is well marinated, spread it evenly over the vegetable mixture on the sheet pan. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
  • Allow the dish to cool slightly before serving. You can serve it straight from the sheet pan or plate it for a more polished presentation.

Equipment

  • Sheet Pan
  • Mixing bowls
  • Measuring Spoons
  • Spatula or tongs

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or oven until warmed through.
  • Freeze cooked chicken and vegetables in portions for up to 2 months.