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- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 teaspoons lemon pepper seasoning - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 red onion, sliced - 1 lemon, thinly sliced (for garnish) - Fresh parsley, chopped (for garnish) For four servings, use the listed amounts. Adjust as needed for more or fewer people. If you have allergies, here are some substitutes: - Use chicken thighs instead of breasts for more flavor. - Swap olive oil with avocado oil if you prefer. - Substitute lemon pepper seasoning with a mix of lemon zest and black pepper for a fresh taste. - For a vegetarian option, replace chicken with firm tofu. - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - In a large bowl, mix olive oil, lemon pepper seasoning, garlic powder, paprika, salt, and pepper. - Add the chicken breasts to the bowl. Make sure they are fully coated with the seasoning mix. - Spread the seasoned chicken on one half of the baking sheet. - On the other half, arrange the cherry tomatoes, red bell pepper, yellow bell pepper, zucchini, and red onion. Make sure the veggies are in a single layer. - Place lemon slices over the chicken. Scatter some around the veggies for extra flavor. - Bake in the preheated oven for 20-25 minutes. The chicken is done when it reaches 165°F (75°C). The veggies should be tender and slightly caramelized. - After baking, take the sheet from the oven. Let it rest for a few minutes before serving. To keep your chicken juicy, you need to coat it well. Use enough olive oil and seasoning. This helps lock in moisture. Bake the chicken at a high temperature for a short time. This method gives you tender chicken every time. When roasting vegetables, cut them into even sizes. This ensures they cook at the same rate. Toss them with olive oil and seasonings before baking. Spread them out on the pan. Do not crowd the veggies; they need space to get crispy. For a beautiful dish, serve on a large platter. Arrange the chicken in the center. Surround it with colorful veggies. Drizzle with olive oil and fresh lemon juice for shine. Garnish with parsley for a pop of color. Pair your meal with a side of rice or quinoa. These grains soak up the flavors well. A simple green salad also complements the dish nicely. Want extra flavor? Try adding fresh herbs like thyme or rosemary. They pair well with lemon pepper chicken. You can also sprinkle a bit of crushed red pepper for heat. For sauces, consider a light garlic aioli or a tangy yogurt sauce. These add a fresh twist. A squeeze of lemon juice just before serving brightens all the flavors. {{image_2}} You can swap chicken for other proteins. Turkey works well; it cooks similarly. Tofu is a great option for vegans. Just press it to remove excess moisture. Cut it into cubes and coat it with the same seasoning blend. Fish, like salmon, could also be tasty. Adjust cooking time for thinner proteins to avoid overcooking. Feel free to get creative with your veggies! Seasonal choices add fresh flavor. Try broccoli, carrots, or cauliflower in winter. In summer, use asparagus or eggplant. You can also add grains for extra texture. Quinoa or farro pairs nicely with the chicken. You might even toss in some chickpeas for added protein. Changing the seasonings can give a new twist. For a spicy kick, add cayenne pepper or chili powder. To make it more Mediterranean, use oregano and lemon zest. You can also try a teriyaki glaze for an Asian twist. Lemon pepper chicken is versatile and can fit many cuisines. Mixing in different herbs creates a unique taste. To store leftovers from your sheet pan lemon pepper chicken and veggies, let them cool first. Place the chicken and veggies in an airtight container. I recommend using glass containers for best results. They keep the food fresh and are easy to clean. Store them in your fridge for up to four days. To reheat your chicken and veggies, the best method is the oven. Preheat it to 350°F (175°C). Place the food on a baking sheet and cover it with foil. This helps keep the moisture in. Heat for about 15 minutes or until warmed through. You can also use a microwave, but it may make the veggies soggy. If you do use the microwave, heat in short bursts. Check often to avoid overcooking. If you want to freeze your dish, start by letting it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for the food to expand. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat it in the oven or on the stove for the best texture. Avoid refreezing once it’s thawed to maintain quality. Can I use frozen chicken or vegetables? Yes, you can use frozen chicken or vegetables. However, frozen chicken may need more cooking time. To ensure it's safe, check the internal temperature. It should reach 165°F (75°C). For veggies, they may release extra water. This can make the dish a bit soggy. If you use frozen veggies, bake them for a shorter time. What if I don’t have lemon pepper seasoning? If you don’t have lemon pepper seasoning, you can make your own. Mix equal parts of black pepper and lemon zest. Add a pinch of salt and garlic powder for extra flavor. You can also try other seasonings like Italian herbs or paprika. Caloric content and macronutrient breakdown One serving of this dish has about 350 calories. It includes roughly 30 grams of protein, 15 grams of fat, and 30 grams of carbs. This dish is balanced and filling. Health benefits of the ingredients used This recipe uses lean chicken, which is a great source of protein. The colorful veggies add vitamins and minerals. For example, bell peppers are high in vitamin C. Zucchini provides fiber, which helps digestion. Olive oil contains healthy fats, good for heart health. Can this recipe be made ahead of time? Yes, this recipe is great for meal prep. You can marinate the chicken and chop the veggies the night before. Store them in the fridge until you are ready to cook. Best practices for meal prepping sheet pan meals When meal prepping, use airtight containers. This will keep your food fresh. You can also divide the meal into portions. This makes it easy to grab and go during the week. If you want to reheat, do so at a low temperature to avoid drying out the chicken. This recipe is simple and delicious. You prepare boneless chicken and veggies, season them well, and bake. I shared tips for juicy chicken, changing flavors, and presenting a beautiful dish. Remember the storage and reheating tips for leftovers. You can also switch proteins and vegetables for variety. This meal fits into meal prep, making cooking easy. Enjoy creating your own tasty version!

Sheet Pan Lemon Pepper Chicken Veggies

Discover the vibrant flavors of Zesty Lemon Pepper Chicken & Colorful Veggie Medley that will brighten up any dinner table! This easy recipe combines juicy chicken with a medley of fresh vegetables, all seasoned to perfection and baked for a delicious meal in just 40 minutes. Perfect for weeknight dinners or entertaining guests, click through to learn how to make this mouthwatering dish and impress your family today!
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Ingredients
  

4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons lemon pepper seasoning

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, sliced

1 lemon, thinly sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the olive oil, lemon pepper seasoning, garlic powder, paprika, salt, and pepper.

      Add the chicken breasts to the bowl and coat them evenly with the seasoning mixture, ensuring they're fully covered. Set aside.

        In a separate bowl, toss together the cherry tomatoes, red and yellow bell peppers, zucchini, and red onion with a drizzle of olive oil, a pinch of salt, and pepper.

          Spread the seasoned chicken breasts on one half of the prepared baking sheet. On the other half, arrange the mixed vegetables in a single layer.

            Place lemon slices over the chicken breasts and around the veggies for additional flavor.

              Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the veggies are tender and slightly caramelized.

                Once cooked, remove the sheet from the oven and let it rest for a few minutes before serving.

                  Garnish with freshly chopped parsley for an aromatic touch.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and veggies on a large platter. Arrange the vegetables around the chicken and drizzle with additional olive oil and lemon juice if desired. Add a sprig of parsley on top for a pop of color.