Description
A fast one-pan dinner with roasted chicken, colorful vegetables, and a bright lemon finish that works for busy weeknights.
Ingredients
Scale
- 1 pound chicken breasts, cut into 1-inch cubes
- 2 cups broccoli florets
- 1 cup Brussels sprouts, halved
- 2 medium zucchini, cut into large pieces
- 3 bell peppers, cut into large pieces
- 1 red onion, cut into wedges
- 4 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
- 1/2 lemon, juiced
Instructions
- Preheat the oven to 500°F.
- Add chicken and vegetables to a large rimmed roasting pan.
- Drizzle with olive oil and add seasonings.
- Toss until evenly coated.
- Roast for 20 minutes, stirring halfway through.
- Remove from oven and drizzle with lemon juice before serving.
Notes
- Cut ingredients into similar sizes for even cooking.
- Use a large pan to prevent overcrowding.
- Add lemon juice while hot for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 8g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 95mg