One-Pan Lemon Herb Chicken & Veggie Bake
This One-Pan Lemon Herb Chicken & Veggie Bake is a healthy and convenient meal perfect for busy weeknights. Featuring tender chicken breasts and a colorful array of vegetables, all seasoned with a zesty lemon-herb blend, it's a flavorful dish with minimal cleanup.
Equipment
- Oven
- Baking sheet
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breast cut into 1-inch pieces
- 1 broccoli florets head
- 2 bell peppers any color, chopped into 1-inch pieces
- 1 red onion roughly chopped
Lemon Herb Dressing
- 2 tbsp olive oil
- 1 lemon juiced and zested
- 2 garlic cloves, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika
- Salt and black pepper to taste
Garnish (optional)
- Fresh parsley or cilantro chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Combine the chopped chicken, broccoli florets, bell peppers, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Italian seasoning, paprika, salt, and black pepper.
- Pour the lemon-herb mixture over the chicken and vegetables, then toss well to coat everything evenly.
Baking & Serving
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, using two sheets if needed to avoid overcrowding.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the vegetables are tender-crisp; stir halfway for even roasting.
- Remove from the oven, garnish with fresh parsley or cilantro if desired, and serve immediately.
Notes
For extra flavor, marinate the chicken and vegetables for at least 30 minutes before baking. Ensure vegetables are cut to a similar size for even cooking. Adjust seasoning to your preference.