Sheet Pan Lemon Herb Chicken and Roasted Veggies with Quinoa
This easy sheet pan meal features tender lemon herb chicken and roasted vegetables served over quinoa. It's a healthy and delicious option for a weeknight dinner.
Equipment
- Large bowl
- Baking sheet
- Parchment paper
Ingredients
For the Sheet Pan:
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 large bell pepper any color, chopped
- 1 head broccoli florets
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/2 lemon thinly sliced (optional, for roasting)
For Serving:
- 1 cup cooked quinoa pre-cooked pouch or freshly prepared
- Fresh parsley or cilantro chopped (for garnish)
- Extra lemon wedges for squeezing
Instructions
Preheat Oven & Prep
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Combine Ingredients on Sheet Pan
- In a large bowl, combine the chicken, bell pepper, broccoli, and cherry tomatoes. Drizzle with olive oil, then season with Italian seasoning, garlic powder, salt, and pepper. Toss to coat everything evenly.
Arrange and Roast
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, adding lemon slices if desired.
Cook
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir halfway through for even cooking.
Serve
- While the chicken and vegetables roast, heat the cooked quinoa. Divide the quinoa among plates, then top with the roasted chicken and vegetables. Garnish with fresh herbs and a squeeze of fresh lemon juice.
Notes
For easier cleanup and to prevent sticking, ensure the baking sheet is well-lined with parchment paper. Customize your veggies based on what's in season or what you enjoy most; just be sure to cut them into similar sizes for even cooking.