SHEET PAN MEALS
Garlic Herb Chicken & Broccolini
Juicy chicken, crisp-tender broccolini, and roasted red onions tossed in garlic and herbs with a squeeze of lemon. Everything comes together on one pan for an easy, wholesome dinner packed with flavor.
Instructions
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Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
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In a small bowl, whisk together 2 tablespoons olive oil, garlic, oregano, thyme, salt, pepper, and lemon juice. Pat the chicken dry and rub the mixture evenly over both sides.
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In a large bowl, toss the broccolini and red onion with 2 tablespoons olive oil, salt, and pepper until coated. Spread in an even layer on the sheet pan.
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Make space on the pan for the chicken and place the chicken breasts among the vegetables.
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Arrange the lemon slices over the vegetables and around the chicken.
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Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
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Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve with extra lemon wedges.
Simple tip.
Cut thicker broccolini stalks in half lengthwise so they roast evenly and stay tender while the florets develop lightly crisp edges.
Make it your own.
Swap broccolini for broccoli florets or asparagus, or add another quick-roasting vegetable such as bell peppers. Keep the vegetables in a single layer so they roast instead of steam.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
400
PROTEIN
36 g
CARBOHYDRATES
18 g
FAT
20 g
FIBER
6 g
SERVING SIZE
¼ recipe
