Italian-Style Sheet Pan Chicken with Vegetables

• servings: 5 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 medium zucchini (about 11 oz, halved length-wise then sliced into half moons)

1 large red pepper (cored, cut into chunks)

1 red onion (cut into chunks)

9 oz baby broccoli (trimmed and cut into pieces of equal size)

1 1/2 lb boneless chicken breast (cut into bite-size pieces)

5 garlic cloves (minced)

Kosher salt and black pepper

2 tsp Dry oregano

1 tsp Paprika

1 tsp coriander

1 lemon (zested and juiced)

1 tsp white vinegar

Extra virgin olive oil

Fresh parsley for garnish (optional)

Directions

Heat the oven to 400 degrees F.

Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.

Transfer the chicken and vegetables to a large sheet pan. Spread well in one layer.

Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.

If you like, garnish with fresh parsley before serving (optional).

Nutrition

• Calories: 220.3 kcal
• Total Fat: 4 g
• Saturated Fat: 0.9 g
• Cholesterol: 87.1 mg
• Sodium: 415.2 mg
• Total Carbohydrate: 13.4 g
• Dietary Fiber: 3.4 g
• Protein: 32.7 g