Sheet Pan Chicken and Veggies
This sheet pan chicken and veggies is an easy, hands-off dinner made with simple ingredients, fresh lemon, garlic, and herbs, all roasted together on one pan.
Servings: 4 servings
Calories: 265kcal
Equipment
Ingredients
- 1 ½ lbs chicken tenders
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
- 2 lemons
- 1 ½ cups broccoli florets
- 1 ½ cups cauliflower florets
Instructions
- Preheat the oven to 350 degrees.
- Arrange the chicken on a large sheet pan. Drizzle with olive oil, then sprinkle with half of the garlic powder, salt and pepper.
- Sprinkle the thyme leaves over the chicken and squeeze the juice from half a lemon over the top.
- Add the broccoli and cauliflower to the pan, spreading them out around the chicken. Sprinkle with the remaining salt, pepper and garlic powder. Squeeze the juice from another half lemon over the vegetables.
- Slice one lemon and scatter the slices across the pan.
- Bake for 30 to 35 minutes, until the chicken is cooked through and the vegetables are tender with lightly roasted edges.
Nutrition
Calories: 265kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 512mg | Potassium: 939mg | Fiber: 3g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 80mg | Calcium: 51mg | Iron: 2mg
