Chicken Sheet Pan Dinner
The best baked chicken dish in one baking sheet!
Servings 4 people
- 4 chicken breasts cut in 2 inch cube
- 1-2 bell peppers large dice
- ½ red onion large dice
- 1 head broccoli cut in florets
- 4 russet potatoes large dice
- 2 lemons halved
- Zest and juice of 1 lemon
- 2 tbsp red wine vinegar
- 2 tbsp white wine optional
- 3 cloves garlic
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes optional
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried dill
- ⅛ cup avocado oil
- ¼ cup olive oil
Preheat oven to 400 degrees.
Mix together all the ingredients for the marinade, taste and adjust seasoning. Set aside.
Put the chicken and broccoli in 1 large bowl and the potatoes, peppers and onions in another. Pour half the marinade into each bowl and mix well. Set the chicken and broccoli aside.
On a large baking sheet roast the potatoes, peppers and onions for 20 minutes, pull from the oven and stir.
Add chicken and broccoli to the pan and roast for 20-30 minutes more, or until the chicken is cooked thru.
Be sure to pour all the juices over the chicken and serve immediately.
Pairs best with a Greek Salad and is delicious topped with crumbled feta, kalamata olives and tons of fresh herbs like dill, mint and parsley. Enjoy!
Calories: 702kcal | Carbohydrates: 58g | Protein: 58g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 912mg | Potassium: 2371mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2125IU | Vitamin C: 218.8mg | Calcium: 132mg | Iron: 4.5mg