Sheet-Pan Lemon Herb Chicken & Veggies

Ingredients

• 12 oz Chicken breast, boneless skinless
• 1 medium Zucchini
• 1 medium Bell pepper
• 1/2 medium Red onion
• 1 cup Cherry tomatoes
• 2 tbsp Olive oil
• 1 large Lemon (zest + juice)
• 2 cloves Garlic
• 1 tsp Dried oregano
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil it.

2. 2

   Prep the chicken and vegetables: cut chicken into bite-size pieces; slice zucchini and bell pepper; thinly slice red onion; halve cherry tomatoes. Mince garlic.

3. 3

   Mix olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and black pepper in a large bowl. Toss chicken and vegetables with the lemon-herb mixture until evenly coated.

4. 4

   Spread everything in a single layer on the sheet pan. Roast for 25 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender and lightly browned.

5. 5

   Rest 2 minutes, then taste and adjust seasoning. Serve hot with any pan juices.