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One-Pan Lemon Herb Chicken and Veggies for Effortless Meals

One-Pan Lemon Herb Chicken and Veggies (Easy Clean-Up)
Print Recipe

A simple and delicious one-pan meal featuring lemon herb chicken and a variety of colorful vegetables, perfect for easy clean-up.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 lemons (juiced and zested)
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup cherry tomatoes
  • 1 bell pepper (sliced)
  • 1 zucchini (sliced)
  • 1 red onion (sliced)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
  3. Add chicken breasts to the bowl and coat them well with the marinade.
  4. On a large baking sheet, arrange the marinated chicken and surround it with cherry tomatoes, bell pepper, zucchini, and red onion.
  5. Drizzle any remaining marinade over the vegetables.
  6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Remove from the oven and let it rest for a few minutes before serving.

Notes

  • Feel free to substitute any vegetables you have on hand.
  • This dish can be served with rice or quinoa for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://howeats.com/one-pan-lemon-herb-chicken-veggies-easy-clean-up/