Sheet Pan Lemon Chicken and Veggies
Juicy chicken tenderloins roasted with broccoli, cauliflower, and lemon slices on a single sheet pan. Easy weeknight dinner ready in about 45 minutes.
Ingredients
- 1 1/2 lbs fresh chicken tenderloins
- 1/2 tsp salt divided
- 1/2 tsp black pepper divided
- 1 Tbsp olive oil
- 2 tsp fresh thyme leaves or 2/3 t dried thyme
- 1 tsp garlic powder divided
- 2-3 lemons 1-2 for juicing, 1 for slicing
- 1 to 1 1/2 cups broccoli florets
- 1 to 1 1/2 cups cauliflower florets
Instructions
- Preheat the oven to 350°F.
- Pull the thyme leaves off the stems and set the leaves aside. Discard the stems.
- Arrange the chicken tenderloins on a large sheet pan. Season with half the salt and pepper.
- Drizzle olive oil over the chicken, then sprinkle on the thyme and half the garlic powder.
- Squeeze the juice from half a lemon over the chicken.
- Add the broccoli and cauliflower florets around the chicken. Sprinkle with the remaining salt, pepper, and garlic powder, then squeeze juice from another half lemon over the veggies.
- Slice the remaining lemon into thin rounds and arrange across the pan.
- Bake 20 minutes and check doneness of chicken. If the cauli is not al dente but the chicken has reached 165°F, remove the chicken with tongs and let the veg roast another 6 to 8 minutes
Nutrition
Calories: 71kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 315mgPotassium: 310mgFiber: 3gSugar: 3gVitamin A: 250IUVitamin C: 78mgCalcium: 42mgIron: 1mg
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