Name: Sheet Pan Skinny Lemon Pepper Chicken and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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); 1/2 teaspoon freshly ground black pepper (or to taste); 3 cups broccoli florets (about); 1 medium/large yellow or orange bell pepper (diced into bite-sized pieces (other colors may be substituted)); 1 large red onion (sliced into strips or small chunks); 1 tablespoon olive oil ((for vegetables)); 1 to 2 teaspoons freshly ground lemon pepper seasoning blend (or to taste (for vegetables))

If you’re looking for a quick and healthy dinner that doesn’t skimp on flavor, you’re in the right place! This Sheet Pan Skinny Lemon Pepper Chicken and Vegetables is everything you need for a satisfying meal that’s packed with vibrant colors and zesty flavors. Perfect for busy weeknights, this one-pan wonder allows you to whip up a delicious dish with minimal cleanup. Let’s dive into this delightful recipe that’s sure to become a staple in your home!

Why I Love This Recipe

What’s not to love about a dish that combines tender, juicy chicken with crisp vegetables all roasted together on a single sheet pan? The lemon pepper seasoning adds a bright zest that elevates the entire meal. Plus, it’s incredibly versatile—feel free to mix and match your favorite veggies or adjust the seasoning to suit your taste. Not to mention, this recipe is simple enough for weeknight dinners yet elegant enough to serve at a gathering. It’s a true crowd-pleaser that everyone will enjoy!

Ingredient Checklist

To prepare this delectable dish, you’ll need the following 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
1/2 teaspoon freshly ground black pepper, or to taste
About 3 cups broccoli florets
1 medium/large yellow or orange bell pepper, diced into bite-sized pieces (other colors may be substituted)
1 large red onion, sliced into strips or small chunks
1 tablespoon olive oil (for vegetables)
1 to 2 teaspoons freshly ground lemon pepper seasoning blend, or to taste (for vegetables)

Setup & Equipment

Before you begin, gather your equipment to ensure a smooth cooking process:

1 large sheet pan – This will hold all your ingredients for roasting.
Mixing bowls – For marinating the chicken and tossing the vegetables.
Measuring spoons – For precise ingredient measurements.
Sharp knife – To chop the chicken and vegetables.
Spatula – For mixing and serving.

Cooking Sheet Pan Skinny Lemon Pepper Chicken and Vegetables: The Process

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This high temperature ensures that your chicken cooks quickly and your vegetables roast to perfection, developing a lovely caramelization.

Step 2: Prepare the Chicken

In a mixing bowl, combine the bite-sized pieces of chicken with olive oil, lemon juice, honey, lemon pepper seasoning, kosher salt, and black pepper. Toss everything together until the chicken is well-coated in the marinade. Let it sit for about 10 minutes to absorb those zesty flavors.

Step 3: Prepare the Vegetables

While the chicken marinates, prepare your vegetables. In another mixing bowl, combine the broccoli florets, diced bell pepper, and sliced red onion. Drizzle with olive oil and sprinkle with lemon pepper seasoning. Toss until all the vegetables are coated evenly.

Step 4: Arrange on the Sheet Pan

Spread the marinated chicken pieces across one side of the sheet pan. On the other side, arrange the seasoned vegetables. Be sure to leave some space between the chicken and vegetables to allow for even cooking.

Step 5: Roast in the Oven

Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly charred.

Step 6: Serve and Enjoy

Once done, remove the pan from the oven and let it cool for a minute. Serve the chicken and vegetables hot, either on their own or over a bed of rice or quinoa for a heartier meal. Enjoy the bright, tangy flavors of your Sheet Pan Skinny Lemon Pepper Chicken and Vegetables!

Substitutions by Category

If you’re missing an ingredient or want to customize your dish, here are some substitutions you can make:

Protein: Substitute chicken with turkey breast, shrimp, or firm tofu for a vegetarian option.
Vegetables: Feel free to replace broccoli with green beans, asparagus, or zucchini. Swap bell peppers for any color you prefer.
Sweetener: Use maple syrup or agave nectar in place of honey for a vegan option.
Seasoning: If you don’t have lemon pepper, try garlic powder and a bit of lemon zest for a different flavor profile.

Avoid These Traps

When making Sheet Pan Skinny Lemon Pepper Chicken and Vegetables, keep these tips in mind to avoid common pitfalls:

Don’t overcrowd the pan: Ensure there’s enough space between the chicken and vegetables for even roasting.
Check for doneness: Use a meat thermometer to ensure the chicken is cooked through to avoid undercooked poultry.
Don’t skip marinating: Allowing the chicken to marinate helps develop deeper flavors that enhance the dish.
Watch the cooking time: Ovens can vary, so check on your chicken and vegetables a few minutes early to prevent overcooking.

Storage Pro Tips

If you have leftovers (if that’s even possible!), here’s how to store them for later:

Cool completely: Let the chicken and vegetables cool to room temperature before storing them.
Use airtight containers: Store leftovers in airtight containers to keep them fresh in the fridge for up to 3-4 days.
Reheat properly: When reheating, do so in the oven or microwave until heated through, adding a splash of water if needed to keep the vegetables from drying out.
Freeze for longer storage: If you want to save them for later, freeze in single portions. They can last up to 2-3 months in the freezer.

Handy Q&A

Can I use frozen vegetables for this recipe?

Yes! Frozen vegetables work well, but be sure to thaw and drain them before adding to the pan to avoid excess moisture during roasting.

What can I serve with this dish?

This Sheet Pan Skinny Lemon Pepper Chicken and Vegetables pairs beautifully with brown rice, quinoa, or a fresh garden salad. You can also serve it with whole wheat pita or flatbread for a complete meal.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken and prep the vegetables a day in advance. Store them separately in the refrigerator and roast them when you’re ready to eat.

How do I make this dish spicier?

If you prefer a kick of heat, add some red pepper flakes or a dash of cayenne pepper to the chicken marinade. You can also serve with a spicy dipping sauce on the side!

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Next Steps

Now that you have all the details for making your own Sheet Pan Skinny Lemon Pepper Chicken and Vegetables, it’s time to roll up your sleeves and get cooking! Gather your ingredients, follow the steps, and enjoy a meal that’s not only delicious but also nutritious. Whether you’re cooking for yourself or a crowd, this recipe is bound to impress. Happy cooking!