If it’s a busy weeknight and you are short on time, use this chicken and veggies sheet pan dinner recipe and you will have food on the table in no time.
Course Main Course, Main Dish
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
4tbspAvocado Oil
4Boneless Skinless Chicken Breasts
1lbsBrussels Sprouts
1Head of CauliflowerSmall
1Orange Bell Pepper
2Lemons1 Sliced, 1 Juiced and Zested
1/4cupDijon Mustard
1tspOregano
1/2tspThyme
1tspGarlicMinced
Salt and PepperTo Taste
Instructions
Preheat oven to 425 degrees.
Rinse and pat dry chicken. Set Aside.
Wash and prep the veggies. Place in a large mixing bowl.
In a small mixing bowl, combine 2 tbsp oil, the lemon juice and garlic.
Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.
In the same mixing bowl, combine 2 tbs oil, dijon, oregano, thyme, ½ tsp lemon zest and salt and pepper to taste. Add the chicken breasts to the mixing bowl and toss to coat.
Place the chicken on the sheet pan with the veggies, making room for each breast to lay directly on the sheet pan. Place a slice of lemon on each chicken breast.