Sheet Pan Lemon Garlic Chicken & Veggies

An easy, one-pan meal for late summer that transitions perfectly into fall. The dish combines protein-rich chicken with nutrient-dense vegetables in a straightforward roasting approach.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 cups zucchini, sliced
• 2 cups bell peppers, sliced (any color)
• 2 cups Brussels sprouts or carrots, halved/sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C)
2. Line a large sheet pan with parchment paper or cooking spray
3. Season chicken and brush with half of the lemon-garlic oil mixture
4. Arrange vegetables around chicken; drizzle with remaining mixture
5. Bake 25-30 minutes until chicken reaches 165 degrees F and vegetables are tender
6. Optional: broil 2-3 minutes for extra color; garnish with parsley or lemon

Key Benefits

The recipe supports balanced meals for weight management through its protein content, low-carb vegetable selections, and fiber-rich components that help stabilize blood sugar.