A weeknight winner, low on clean-up and high on taste, this Sheet Pan Chicken Dinner of Roasted Chicken and Vegetables is super fast, super easy and SUPER tasty! Make-ahead for lunches for the week, or just feed the family!
1 lb chicken tenders
2 medium zucchini cut into half moon chunks
8oz sweet mini mixed peppers or 1 large bell pepper cut into chunks
1 red onion cut into wedges (then halved)
1 cup cherry or grape tomatoes
¼ cup olive oil
3 Tbs fresh lemon juice
1 Tbs crushed garlic
2 tsp dried oregano dried
2 tsp dried basil dried
2 tsp salt
1 tsp pepper
Extra lemon wedges
Preheat the oven to 425F.
Chop vegetables and put them in a large bowl and add the chicken tenders.
In another bowl, whisk together the seasoning ingredients until well combined.
Pour seasoning/dressing over the chicken and vegetables and mixed until well combined.
On a large baking sheet, arrange the chicken and vegetables in a single layer, and bake for 15 minutes, until the chicken is cooked through (165F) and the vegetables get a nice char on them.
Serve immediately, with cooked quinoa or rice, and squeeze a little extra lemon over the top (optional)