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- 4 boneless, skinless chicken breasts - 2 large zucchinis, sliced into half-moons - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced into wedges - 4 cloves garlic, minced For this lemon pepper chicken veggie bake, we start with chicken breasts. They cook well and stay juicy. Then, we add fresh veggies like zucchini, bell peppers, and red onion. These vegetables not only add color but also great taste to the dish. - 1/4 cup olive oil - 2 tablespoons lemon juice - 2 teaspoons lemon zest - 2 teaspoons freshly cracked black pepper - 1 teaspoon garlic powder - 1 teaspoon salt - Fresh parsley for garnish, chopped The marinade is key to flavor. Olive oil and lemon juice give the chicken a bright taste. Lemon zest adds more lemon flavor. Seasonings like black pepper, garlic powder, and salt make everything pop. Lastly, fresh parsley gives a nice touch when serving. Preheating the Oven Start by setting your oven to 400°F (200°C). This heat is perfect for cooking both chicken and veggies. A hot oven helps everything cook evenly and get golden. Preparing the Marinade In a small bowl, mix olive oil, lemon juice, lemon zest, cracked black pepper, garlic powder, and salt. Whisk it well until all the ingredients blend together. This marinade gives the chicken a zesty kick. Coating the Chicken Place the chicken breasts on a large sheet pan. Brush half of your lemon pepper marinade on top. Make sure each piece gets a nice, even coat. This step adds a lot of flavor to the chicken. Tossing the Vegetables In a big bowl, combine sliced zucchini, bell peppers, and red onion. Add the minced garlic and the rest of your marinade. Toss everything well to coat the veggies. This will help them soak up all the tasty flavors. Arranging the Ingredients Spread the vegetable mixture around the chicken on the sheet pan. Keep everything in a single layer. This step ensures even cooking. If the veggies stack too high, they won't cook right. Cooking Time and Temperature Bake in your preheated oven for 25-30 minutes. Check if the chicken is done by making sure it reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly caramelized. Let the dish rest for about 5 minutes before slicing the chicken. This helps keep it juicy. Marinating Tips To get the best flavor, marinate the chicken for at least 30 minutes. This helps the lemon and spices soak into the meat. If you can, marinate it overnight in the fridge. Use a zip-top bag for easy mixing and less mess. Just pour in the marinade, add the chicken, seal the bag, and shake it! Ensuring Even Cooking For even cooking, make sure the chicken breasts are all the same size. If they are not, pound them to an even thickness. This helps them cook at the same rate. Also, spread the veggies evenly around the chicken on the pan. This way, everything cooks perfectly together. Additional Seasonings Feel free to add more spices to the marinade. A pinch of paprika or a dash of cayenne can add a nice kick. You can also try adding some Italian seasoning for a different flavor. The key is to find what you love! Using Fresh Herbs Fresh herbs can brighten up this dish. Try adding basil or thyme along with the parsley. Scatter them over the veggies before baking. You can also sprinkle some on after cooking for a fresh taste. Fresh herbs make this bake even more delicious! {{image_2}} You can change up the veggies in this dish. Use seasonal veggies for fresh flavors. Try asparagus in spring or squash in summer. Sweet potatoes add a nice touch in fall. Root veggies, like carrots or beets, work well in winter. You can also add other flavorful items. Cherry tomatoes give a burst of sweetness. Broccoli or cauliflower add crunch and nutrients. Just keep the cooking time in mind. Some veggies may need less time to bake. If you want to switch proteins, chicken is not your only option. Turkey breasts are lean and tasty. Pork tenderloin works too. Just adjust the cooking time based on the meat you pick. For a vegan twist, use chickpeas or tofu. Both soak up flavors well. You can season them just like the chicken. Bake until golden for a delicious meal that fits any diet. After enjoying your Lemon Pepper Chicken Veggie Bake, you may have leftovers. To keep them fresh, use suitable containers. Glass or BPA-free plastic containers work well. Ensure they are airtight to prevent drying out. When storing in the fridge, place your leftovers in the container once they cool. This helps avoid condensation, which can make the food soggy. Your dish will stay fresh for up to three days. If you want to keep it longer, consider freezing it. To enjoy your leftovers, you need to reheat them properly. The oven method is simple and effective. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. If you need a quicker option, the microwave works too. Place your chicken and veggies in a microwave-safe dish. Cover it loosely with a microwave-safe lid or a paper towel. Heat for about 2-3 minutes. Check if it is hot throughout; if not, continue heating in 30-second bursts. These methods ensure your Lemon Pepper Chicken Veggie Bake tastes great even on day two! How long does the chicken need to marinate? Let the chicken marinate for at least 30 minutes. This time helps the flavors soak in. You can also marinate it longer, up to 2 hours, for a stronger taste. Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just be sure to thaw them fully first. This step helps the marinade stick better and ensures even cooking. What should the internal temperature be? The chicken should reach an internal temperature of 165°F (75°C). Use a meat thermometer to check. This temperature ensures the chicken is safe to eat and fully cooked. Can I double the recipe for meal prep? Yes, you can double the recipe easily. Just use a larger sheet pan if needed. Keep in mind that cooking time may vary slightly, so check the chicken's temperature. In this article, we covered key ingredients, marinade components, and step-by-step cooking instructions. You learned how to prepare chicken breasts and fresh vegetables with a simple marinade. We shared tips for even cooking and ways to enhance flavors. You can also explore variations and storage info to suit your needs. Remember, with a few easy steps and fresh ingredients, you can create a delicious meal. Enjoy experimenting with your own flavors and look forward to tasty results!

Lemon Pepper Chicken Veggie Bake Sheet Pan

Elevate your dinner with this delicious Lemon Pepper Chicken Veggie Bake Sheet Pan recipe! It’s a quick and easy way to enjoy tender chicken and vibrant veggies all in one dish. Follow a simple marinade of lemon, garlic, and spices, then bake everything to perfection. Perfect for busy weeknights, this flavorful meal is healthy and satisfying. Click through to discover the full recipe and make your dinner time a breeze!
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Ingredients
  

4 boneless, skinless chicken breasts

2 large zucchinis, sliced into half-moons

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced into wedges

4 cloves garlic, minced

1/4 cup olive oil

2 tablespoons lemon juice

2 teaspoons lemon zest

2 teaspoons freshly cracked black pepper

1 teaspoon garlic powder

1 teaspoon salt

Fresh parsley for garnish, chopped

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cracked black pepper, garlic powder, and salt.

      Place the chicken breasts on a large sheet pan and brush half of the lemon pepper marinade over them, making sure to coat evenly.

        In a large bowl, combine the sliced zucchini, bell peppers, and red onion. Add the minced garlic and the remaining marinade, tossing until the veggies are well coated.

          Spread the vegetable mixture around the chicken on the sheet pan in a single layer.

            Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 75°C) and the vegetables are tender.

              Let the dish rest for 5 minutes before slicing the chicken.

                Garnish with chopped fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4