Description
A quick and easy one-pan meal with lemon herb chicken and vegetables.
Ingredients
Scale
- 2 chicken breasts
- 1 lemon, juice and zest
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Add chicken breasts to the bowl and coat them well with the marinade.
- Place the chicken on a baking sheet.
- Add mixed vegetables around the chicken.
- Drizzle any remaining marinade over the vegetables.
- Bake for 20 minutes or until chicken is cooked through.
- Remove from oven and let rest for a few minutes before serving.
Notes
- You can use any vegetables you prefer.
- This dish pairs well with rice or quinoa.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: one pan, lemon herb, chicken, veggies, quick meal