Sheet-pan Lemon-Pepper Chicken with Broccoli and Tomatoes is a delicious and easy-to-make meal that combines juicy chicken with roasted vegetables. Here's a simple recipe to help you make this flavorful dish:
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 large head of broccoli, cut into florets
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, salt, and garlic powder.
- Place the chicken breasts on one side of the prepared baking sheet, leaving space for the vegetables.
- Pour half of the lemon-pepper marinade over the chicken breasts, coating them evenly. Reserve the remaining marinade for later use.
- In a separate bowl, toss the broccoli florets and cherry tomatoes with the reserved marinade until well coated.
- Spread the broccoli and tomatoes in a single layer on the other side of the baking sheet.
- Place the sheet pan in the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Cooking times may vary, so keep an eye on the chicken to avoid overcooking.
- Once done, remove the sheet pan from the oven and let the chicken rest for a few minutes.
- Serve the Lemon-Pepper Chicken alongside the roasted broccoli and tomatoes. You can garnish with fresh parsley for added freshness and flavor.
- Enjoy your delicious sheet-pan Lemon-Pepper Chicken with Broccoli and Tomatoes!
This recipe is versatile, and you can adjust the seasonings according to your taste preferences. Feel free to experiment with additional herbs or spices to enhance the flavors.
