21. Sheet Pan Dinner – Chicken & Vegetables
Ingredients
- 1 lb chicken tenders
- 2 large zucchini cut into half moon chunks
- 1 large bell pepper cut into chunks
- 1 red onion cut into wedges (then halved)
- 1 cup cherry or grape tomatoes
Seasoning/dressing
- ΒΌ cup olive oil
- 3 Tbs fresh lemon juice
- 1 Tbs crushed garlic
- 2 tsp oregano dried
- 2 tsp basil dried
- 2 tsp salt
- 1 tsp pepper
To serve
- Extra lemon wedges
- Cooked quinoa or rice
Instructions
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Preheat the oven to 425F.
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Chop vegetables and put them in a large bowl and add the chicken tenders.
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In another bowl, whisk together the seasoning ingredients until well combined.
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Pour seasoning/dressing over the chicken and vegetables and mixed until well combined.
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On a large baking sheet, arrange the chicken and vegetables in a single layer, and bake for 15 minutes, until the chicken is cooked through (165F) and the vegetables get a nice char on them.
To Eat Now:
- Serve immediately, with cooked quinoa or rice, and squeeze a little extra lemon over the top (optional)
- Devour
Meal Prep:
- Divide into meal prep bowls and store in the refrigerator until needed. Remove the lemon wedge (lemon is not good hot!)
- Reheat in microwave, squeeze a little lemon over your food.
- Devour.
Recipe Notes
If your chicken cooks faster than the veggies, remove the chicken and broil the veggies to get the char!