Name: Sheet Pan Skinny Lemon Pepper Chicken and Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 to 1.25 pounds boneless skinless chicken breasts (cut into bite-sized pieces); 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 tablespoons honey; 1 teaspoon freshly ground lemon pepper seasoning blend; 1 teaspoon kosher salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 3 cups broccoli florets; 1 medium/large yellow or orange bell pepper (diced into bite-sized pieces); ½ of one large red onion (sliced into strips or small chunks); 1 tablespoon olive oil ((for vegetables)); 1 to 2 teaspoons (freshly ground lemon pepper seasoning blend)

Looking for a delicious, healthy dinner that comes together in a snap? Look no further than this Sheet Pan Skinny Lemon Pepper Chicken and Vegetables recipe! It’s bright, flavorful, and packed with goodness. The lemon pepper seasoning adds a zesty kick while the vibrant vegetables make it a feast for the eyes and the palate. Plus, clean-up is a breeze since everything is cooked on one pan. This recipe is perfect for busy weeknights or leisurely weekends when you want to enjoy a nutritious meal without spending hours in the kitchen.

Why This Recipe Belongs in Your Rotation

This Sheet Pan Skinny Lemon Pepper Chicken and Vegetables is not just another chicken dish; it’s a versatile, easy-to-make meal that checks all the boxes. It’s low in calories but high in flavor, making it an excellent choice for anyone looking to maintain a healthy lifestyle. The use of fresh ingredients and the bright lemon flavor will leave your taste buds dancing. Not to mention, you can easily customize it with whatever seasonal vegetables you have on hand. It’s a meal that’s sure to impress your family and friends while being incredibly simple to prepare!

The Ingredient Lineup

To create this delightful dish, you will need the following ingredients:

1 to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon freshly ground lemon pepper seasoning blend
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
About 3 cups broccoli florets
1 medium/large yellow or orange bell pepper, diced into bite-sized pieces (another color pepper may be substituted)
½ of one large red onion, sliced into strips or small chunks
1 tablespoon olive oil (for vegetables)
1 to 2 teaspoons freshly ground lemon pepper seasoning blend, or to taste (for vegetables)

Gear Checklist

Before you start cooking, gather the following equipment:

Sheet pan: A large, sturdy sheet pan will help ensure even cooking.
Mixing bowls: For marinating the chicken and tossing the vegetables.
Measuring spoons: To accurately measure your ingredients.
Cutting board and knife: For chopping chicken and vegetables.
Spatula or tongs: To mix and flip the ingredients on the pan.

Step-by-Step: Sheet Pan Skinny Lemon Pepper Chicken and Vegetables

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and the vegetables roast beautifully.

Step 2: Prepare the Chicken Marinade

In a mixing bowl, combine the olive oil, lemon juice, honey, lemon pepper seasoning, kosher salt, and black pepper. Whisk together until well combined.

Step 3: Marinate the Chicken

Add the bite-sized chicken pieces to the marinade and toss until all the pieces are well coated. Let it sit for about 15 minutes while you prepare the vegetables.

Step 4: Prepare the Vegetables

On another cutting board, chop your vegetables. Place the broccoli, bell pepper, and red onion in a large bowl. Drizzle with olive oil and sprinkle with lemon pepper seasoning. Toss to combine.

Step 5: Arrange on the Sheet Pan

Spread the marinated chicken evenly on one side of the sheet pan. On the other side, add the seasoned vegetables. Make sure everything is in a single layer for even cooking.

Step 6: Bake

Place the sheet pan in the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized. You may want to flip everything halfway through for even browning.

Step 7: Serve and Enjoy

Remove the sheet pan from the oven and let it cool for a few minutes. Serve the chicken and vegetables hot, and enjoy the delightful flavors of this easy, healthy dish!

Make It Diet-Friendly

This recipe can easily be adapted to suit various dietary preferences:

Gluten-Free: This dish is naturally gluten-free; just ensure that your chicken and other ingredients are certified gluten-free.
Paleo: Omit the honey for a strict paleo version, or substitute with a natural sweetener of your choice.
Keto: Reduce the honey or replace it with a low-carb sweetener to keep the carb count down.
Vegetarian Option: Substitute the chicken with chickpeas or tofu for a vegetarian-friendly meal.

Notes on Ingredients

Choosing fresh, high-quality ingredients will make a noticeable difference in the flavor of your Sheet Pan Skinny Lemon Pepper Chicken and Vegetables. Here are a few notes on some key ingredients:

Chicken Breasts: Look for organic or free-range chicken for better flavor and quality.
Vegetables: Feel free to mix and match with seasonal produce such as zucchini, carrots, or asparagus.
Lemon Pepper Seasoning: You can make your own by combining black pepper, lemon zest, and salt if you prefer a homemade blend.
Honey: Use raw honey for added health benefits and a more robust flavor.

Best Ways to Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place on a skillet over medium heat or microwave until warmed through. If you want to make this dish ahead of time, you can marinate the chicken and chop the vegetables the night before and store them separately in the refrigerator. This will save you time on busy weeknights!

Questions People Ask

Can I use frozen chicken or vegetables for this recipe?

While fresh ingredients yield the best results, you can use frozen chicken and vegetables. Just be sure to adjust the cooking time, as frozen ingredients may take longer to cook through.

What can I serve with Sheet Pan Skinny Lemon Pepper Chicken and Vegetables?

This dish pairs wonderfully with a side of rice, quinoa, or slow cooker mashed potatoes. You can also enjoy it on its own for a light meal.

Can I make this recipe ahead of time?

Yes! You can marinate the chicken and prep the vegetables the night before. Store them separately in the refrigerator and bake when you’re ready to eat.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check this, or cut into a piece to ensure there is no pink remaining.

Ready, Set, Cook

Gather your ingredients and get ready to whip up this flavorful Sheet Pan Skinny Lemon Pepper Chicken and Vegetables! It’s a straightforward recipe that promises satisfaction with every bite. Whether you’re meal prepping for the week or treating your family to a special dinner, this dish is sure to become a favorite. Enjoy the ease of cleanup and the joy of a home-cooked meal that brings everyone together. Happy cooking!