Monday · Aug 3
Speedy Chicken & Roasted Veggie Sheet Pan with Lemony Greens
A super easy sheet pan dinner with tender roasted chicken and colourful vegetables, brightened by a simple lemon dressing and fresh greens. Perfect for busy weeknights and picky eaters.
Before you start
Cut broccoli and bell peppers into bite-sized pieces on Sunday evening to speed up Monday's prep; aim for 2 cups of each. This uses chicken, a family favourite.
Cooking instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut chicken into 1-inch pieces. Chop broccoli and bell pepper. In a large bowl, toss chicken and vegetables with 1 tbsp olive oil, garlic powder, oregano, salt, and pepper.
- Spread mixture in a single layer on the prepared baking sheet. Roast for 15-18 minutes, or until chicken is cooked through and vegetables are tender-crisp.
- While roasting, whisk together juice from half a lemon and remaining 1 tbsp olive oil for a simple dressing. Chop fresh parsley.
- Serve the roasted chicken and vegetables over a bed of mixed greens, drizzled with the lemon dressing and garnished with fresh parsley.