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Easy Sheet Pan Skinny Lemon Pepper Chicken and Vegetables photo

Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

This Sheet Pan Skinny Lemon Pepper Chicken and Vegetables is a quick, healthy, and flavorful dinner that everyone will love!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 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
For the Vegetables:
  • 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)

Equipment

  • Large Sheet Pan
  • Mixing bowls
  • Measuring Spoons
  • Sharp Knife
  • Spatula

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • Feel free to mix and match your favorite veggies.
  • Use turkey or shrimp as a protein substitute.
  • Marinate chicken ahead of time for deeper flavors.