Instructions

• Combine the chicken and the marinade ingredients in a large zip-top bag: 1–1.25 lb 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, and ½ teaspoon freshly ground black pepper. Seal the bag and squeeze/massage to coat the chicken evenly. Refrigerate to marinate at least 30 minutes or up to overnight.
• Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil for easier cleanup.
• On the prepared baking sheet (or in a bowl), place about 3 cups broccoli florets, 1 diced medium/large yellow or orange bell pepper, and ½ of a large red onion sliced into strips or small chunks. Drizzle the vegetables with the remaining 1 tablespoon olive oil and sprinkle with 1 to 2 teaspoons freshly ground lemon pepper seasoning blend (use the amount you prefer). Toss the vegetables so they are evenly coated and spread them in a single layer on the sheet pan, leaving space for the chicken.
• Remove the chicken from the refrigerator. Pour the chicken and all the marinade from the bag onto the baking sheet with the vegetables. Use tongs or a spatula to stir gently so the chicken and vegetables are mixed and distributed in a single layer.
• Bake in the preheated oven for 15 to 19 minutes, stirring or tossing everything once about halfway through cooking (after ~8–10 minutes) to promote even browning.
• Bake until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with some golden/browned edges.
• Remove from the oven and let rest a few minutes before serving.