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- 4 boneless, skinless chicken breasts - 2 cups broccoli florets - 1 cup carrots, sliced - 1 bell pepper, sliced (any color) - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, minced - 1 tablespoon fresh thyme, minced - 2 tablespoons olive oil - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper to taste - 1 teaspoon paprika (optional for extra flavor) For this easy dinner, I love using fresh and simple ingredients. The chicken breasts serve as a great base. They soak up the marinade and cook nicely. Broccoli, carrots, and bell pepper add color and crunch to the dish. Each veggie brings its own taste and texture. I use garlic to add a strong flavor. Rosemary and thyme give a lovely herb note. Olive oil keeps everything moist and adds richness. The lemon zest and juice brighten the dish with a fresh kick. Salt and pepper are key for seasoning. Paprika is optional but adds a nice touch of warmth. This mix of ingredients makes a meal that is both tasty and healthy. You can swap in your favorite veggies too! - Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. - In a small bowl, mix minced garlic, rosemary, thyme, olive oil, lemon zest, lemon juice, salt, pepper, and paprika. This is your marinade. - Place the chicken breasts in a bowl or a zip-top bag. Pour half of the marinade over the chicken. Let it marinate in the fridge for at least 15 minutes. You can marinate longer for more flavor. - While the chicken marinates, prepare the veggies. Toss broccoli, carrots, and bell peppers in the remaining marinade until they are well coated. - After marinating, arrange the chicken in the center of the sheet pan. Place the marinated veggies around the chicken. Make sure everything is in a single layer. This helps with even cooking. - Bake in the oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender. If you want a crispy finish, broil for an extra 2-3 minutes. - When done, take the pan out of the oven. Let it rest for 5 minutes before serving. - Serve the chicken and veggies on a large platter. Drizzle any remaining juice from the pan over the top for added flavor. Garnish with fresh herbs and lemon slices for a vibrant look. - Recommended marination time for maximum flavor: Marinate the chicken for at least 15 minutes. For more flavor, try up to 3 hours. - How to enhance the marinade: Add a splash of balsamic vinegar or a dash of honey. These will add a sweet tang that lifts the dish. - Ensuring even cooking: Make sure to spread the chicken and veggies out in a single layer. This helps them cook evenly. - Adjustments for crispy veggies or chicken: Broil the dish for an extra 2-3 minutes at the end. This step adds a nice crisp to the chicken and veggies. - Presentation suggestions for serving: Serve on a large platter for a colorful display. Drizzle the pan juices over the top for extra flavor. - Best garnishes to use: Fresh herbs like parsley or thyme work well. Lemon slices also add a bright touch to the dish. {{image_2}} You can change the veggies to fit the season or your taste. Think about using: - Zucchini - Asparagus - Cauliflower - Cherry tomatoes These choices add a fun twist. You can also boost flavor by adding herbs like basil or parsley. Adding a sprinkle of feta cheese can give it a tasty kick. If you want to switch chicken, try these options: - Turkey breasts - Firm tofu - Salmon fillets Each protein cooks differently. If you use fish, it may need less time. Check the cooking time: - Salmon: 15-20 minutes - Turkey: 30-35 minutes - Tofu: 25-30 minutes Make sure to check the doneness to keep it safe to eat. You can adapt this dish for various diets: - Gluten-free: Use gluten-free soy sauce in the marinade. - Low-carb: Add more non-starchy veggies like spinach or mushrooms. - Dairy-free: This recipe is already dairy-free, which is great! These changes keep the meal healthy while still being delicious. To keep your leftovers fresh, place them in an airtight container. Make sure to cool the dish to room temperature first. This helps prevent moisture buildup, which can make your food soggy. Store the container in the fridge. You can enjoy your leftovers for up to 3 days. If you want to save some for later, freezing is a great option. Allow the dish to cool completely. Then, transfer it to a freezer-safe container or bag. Squeeze out as much air as possible to prevent freezer burn. You can freeze it for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. For reheating, place it in the oven at 350°F (175°C) until hot. You can also use the microwave, but be sure to stir it well to heat evenly. Enjoy your meal without wasting any! Yes, you can use frozen chicken. Just remember to adjust your cooking time. - Thawing Tips: Thaw the chicken overnight in the fridge. This helps keep it safe. - Cooking Tips: If you cook it from frozen, add 10-15 minutes to the baking time. Check for the right temperature. - Even Cooking: Cut the chicken into smaller pieces for faster cooking. You can tell by checking the internal temperature. - Use a Meat Thermometer: Insert the thermometer into the thickest part of the chicken. It should read 165°F (74°C). This ensures it's safe to eat. - Visual Cues: The chicken should not be pink inside. Juices should run clear when you cut into it. - Cook Time: Generally, it takes 25-30 minutes at 400°F (200°C) for the chicken to cook through. Yes, this dish works great for meal prep. - Marinate Ahead: You can marinate the chicken the night before. This adds more flavor. - Prep Veggies: Chop the vegetables a day in advance. Store them in the fridge in a sealed bag. - Reheat Options: You can cook the chicken and veggies ahead. Store them in the fridge for up to 3 days. Reheat in the oven or microwave before serving. This blog post covered a simple, tasty sheet pan meal with chicken and veggies. You learned about the right ingredients, step-by-step prep, and useful cooking tips. I shared some fun variations and storage advice too. Experiment with flavors to suit your taste! You can easily make this dish healthier or fit your diet. With these ideas, you can create delicious meals that are fun and easy. Enjoy making your next sheet pan dinner!

Sheet Pan Garlic Herb Chicken Veggies

Looking for a quick and delicious meal? Try this Sheet Pan Garlic Herb Chicken & Veggies! It's packed with flavor and combines tender chicken breasts with vibrant veggies like broccoli, carrots, and bell peppers, all coated in a homemade garlic herb marinade. Perfect for busy nights, this easy recipe bakes in just 30 minutes. Click through to discover the full recipe and add some zest to your dinner routine!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups broccoli florets

1 cup carrots, sliced

1 bell pepper, sliced (any color)

4 cloves garlic, minced

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

2 tablespoons olive oil

Zest of 1 lemon

Juice of 1 lemon

Salt and pepper to taste

1 teaspoon paprika (optional for extra flavor)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the minced garlic, rosemary, thyme, olive oil, lemon zest, lemon juice, salt, pepper, and paprika. This will be your marinade.

      Place the chicken breasts in a large bowl or zip-top bag. Pour half of the marinade over the chicken and let it marinate in the refrigerator for at least 15 minutes (or up to a few hours for more flavor).

        While the chicken is marinating, prepare the veggies: toss the broccoli, carrots, and bell peppers in the remaining marinade until evenly coated.

          Once marinated, arrange the chicken breasts in the center of the prepared sheet pan. Surround the chicken with the marinated vegetables, making sure everything is in a single layer for even cooking.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the veggies are tender. If desired, broil for an additional 2-3 minutes for a crispy finish.

              Remove from the oven and let it rest for 5 minutes before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  Presentation Tips: Serve the chicken and veggies on a large platter, drizzling any remaining juice from the pan over the top. Garnish with extra fresh herbs and lemon slices for a vibrant touch!