Sheet-Pan Lemon Chicken And Veggies

Enjoy a vibrant and flavorful one-pan meal featuring tender lemon-herb chicken, roasted sweet potatoes, and crisp broccoli.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 medium sweet potatoes, peeled and cubed
• 1 large head of broccoli, cut into florets
• 3 tbsp olive oil, divided
• 1 large lemon, zested and juiced
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped for garnish

Instructions

Preheat your oven to 400°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup. In a large bowl, combine the cubed sweet potatoes and broccoli florets. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the salt and pepper. Toss well to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes. While the vegetables are roasting, add the chicken chunks to the same bowl. Add the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, garlic powder, oregano, and the remaining salt and pepper. Toss to combine. After 15 minutes, remove the baking sheet from the oven. Push the vegetables to the sides to make space in the center and add the seasoned chicken in a single layer. Return the sheet pan to the oven and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized. Remove from the oven, garnish with fresh parsley, and serve immediately.

Full macros and meal-plan integration are available in the KeyMacro app.