Are you looking for a healthy, delicious, and incredibly easy weeknight dinner? Look no further! This sheet pan lemon herb chicken and veggies recipe is a Dr. Oz-approved winner, perfect for busy families and health-conscious individuals alike. It's packed with flavor, minimal cleanup, and requires just one pan – a true testament to effortless homemade cooking! This recipe is a fantastic example of quick dinner ideas that don't compromise on taste or nutrition.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 2 lemons, one juiced, one thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This simple step makes all the difference in effortless cleanup after a delicious meal.
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Combine Ingredients: In a large bowl, toss the potatoes, broccoli, and bell pepper with 1 tbsp olive oil, half the oregano, half the basil, half the garlic powder, a quarter teaspoon of salt, and a pinch of pepper.
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Prepare the Chicken: In a separate bowl, toss the chicken pieces with the remaining olive oil, oregano, basil, garlic powder, salt, and pepper. Add the lemon juice from one lemon.
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Assemble & Bake: Spread the vegetables evenly on the prepared baking sheet. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables.
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Roast to Perfection: Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
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Serve & Enjoy: Serve immediately. This delicious dish is a complete meal, providing both protein and healthy vegetables.
Cooking Tips for Best Results:
- For extra flavor, marinate the chicken in the lemon juice and herbs for at least 30 minutes before baking.
- Feel free to substitute other vegetables like carrots, zucchini, or asparagus.
- If you prefer a crispier chicken, broil the dish for the last 2-3 minutes of cooking time. Keep a close eye to avoid burning.
- Don't overcrowd the baking sheet. This ensures even cooking and prevents steaming.
Variations:
- Spicy Kick: Add a pinch of red pepper flakes for a little heat.
- Mediterranean Twist: Substitute oregano and basil with thyme and rosemary, and add some Kalamata olives and feta cheese.
- Herby Goodness: Experiment with different fresh herbs like parsley, chives, or dill.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This sheet pan lemon herb chicken and veggies recipe is a fantastic example of easy recipes and healthy meals that are both delicious and convenient. It’s a perfect addition to your weekly meal plan, providing a quick and nutritious dinner option without sacrificing flavor. Enjoy!