Description
This simple yet flavorful sheet pan meal combines tender lemon-herb chicken with perfectly roasted vegetables. It’s an easy, healthy, and satisfying gluten-free meal prep staple that’s bursting with Mediterranean-inspired taste.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 head broccoli, cut into florets
- 2 bell peppers (any color), chopped
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 lemon, juiced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Combine Ingredients: In a large bowl, combine the chicken, broccoli florets, chopped bell peppers, and red onion wedges.
- Season: Drizzle with olive oil. Sprinkle with dried oregano, dried thyme, garlic powder, salt, and pepper. Toss everything together until well coated.
- Roast: Spread the chicken and vegetables in a single layer on a large rimmed baking sheet. Squeeze the juice of half a lemon over the ingredients.
- Cook: Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp. For extra browning, you can broil for the last 2-3 minutes, watching carefully.
- Cool & Store: Allow the meal to cool completely on the baking sheet before portioning into airtight meal prep containers. Refrigerate for up to 3-4 days.
- Prep Time: 15 mins
- Cook Time: 30 mins