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This delightful dish is not just about great taste; it’s packed with numerous health benefits. The boneless, skinless chicken breasts serve as a lean source of protein, essential for muscle repair and growth, while the array of vegetables provides vital vitamins, minerals, and fiber. Baby potatoes offer a comforting, starchy element without being overly heavy, making them a smart choice for those looking to maintain a balanced diet.

Sheet Pan Lemon Herb Chicken and Veggies

Discover the delicious and nutritious Zesty Lemon Herb Chicken & Veggies Delight, perfect for quick weeknight dinners! This one-pan meal features tender chicken marinated in zesty lemon and aromatic herbs, paired with vibrant vegetables like broccoli, bell peppers, and baby potatoes. Not only is it flavorful and visually appealing, but it's also packed with protein, vitamins, and healthy fats. Ideal for busy families and health-conscious eaters alike, this simple recipe makes cooking a joy!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups baby potatoes, halved

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 cloves garlic, minced

1/4 cup olive oil

Juice of 2 lemons

Zest of 1 lemon

1 tablespoon dried oregano

1 tablespoon fresh rosemary, chopped

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, paprika, salt, and pepper.

      Marinate the Chicken: Place the chicken breasts in a large mixing bowl or a sealable plastic bag. Pour half of the marinade over the chicken, ensuring it's well coated. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge for more flavor).

        Prepare the Veggies: In a separate bowl, toss the halved baby potatoes, broccoli florets, and bell pepper slices with the remaining marinade until evenly coated.

          Assemble on the Sheet Pan: Arrange the marinated chicken breasts on one side of the prepared sheet pan. On the other side, place the tossed vegetables. Make sure to spread everything out for even cooking.

            Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the veggies are tender.

              Broil for a Finish (optional): If you want a crispy finish, broil the chicken and veggies for an additional 3-5 minutes, keeping an eye on it to prevent burning.

                Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving. Enjoy your deliciously vibrant lemon herb chicken and veggies!

                  Prep Time, Total Time, Servings: 10 minutes | 35-40 minutes | 4 servings