One-Pan Lemon Garlic Chicken and Veggies

Introduction:

Busy evenings call for simple, delicious meals, and this One-Pan Lemon Garlic Chicken and Veggies delivers just that. Juicy chicken breasts are paired with vibrant vegetables, all roasted together with a zesty lemon garlic sauce. This easy dinner is packed with flavor, requires minimal cleanup, and is sure to become a family favorite.

Why You’ll Love This Recipe:

• All cooked in one pan for easy cleanup.

• Healthy and balanced, with protein and veggies in every bite.

• Quick to prepare, perfect for weeknights.

• Bursting with bright, fresh flavors.

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 pound baby potatoes (halved)

• 2 cups broccoli florets

• 1 red bell pepper (sliced)

• 2 tablespoons olive oil

• 3 cloves garlic (minced)

• 1 lemon (juiced and zested)

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika

• Salt and pepper to taste

• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Lemon Garlic Sauce:

   • In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper.

3. Assemble the Pan:

   • Place the chicken breasts on a large baking sheet or in a roasting pan.

   • Arrange the baby potatoes, broccoli florets, and sliced bell pepper around the chicken.

4. Coat with Sauce:

   • Drizzle the lemon garlic sauce over the chicken and vegetables, ensuring everything is well-coated.

5. Roast:

   • Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

6. Serve:

   • Garnish with fresh parsley and serve warm.

Health Benefits:

• Chicken: High in lean protein to support muscle growth and repair.

• Baby Potatoes: Provide complex carbohydrates for sustained energy.

• Broccoli and Bell Peppers: Packed with vitamins, antioxidants, and fiber.

• Olive Oil: A source of heart-healthy monounsaturated fats.

Variations:

• Swap broccoli for green beans or zucchini.

• Use chicken thighs instead of breasts for a juicier option.

• Add a sprinkle of Parmesan cheese before roasting for extra flavor.

• Spice it up with a pinch of red chili flakes.

FAQs:

Can I make this ahead of time?
Yes! Assemble the pan in advance and store it in the refrigerator until ready to bake.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Can I use frozen vegetables?
Yes, but thaw them first to ensure even cooking.