Easy Weeknight Sheet Pan Chicken and Veggies

A fuss-free one-pan dinner that comes together in under 30 minutes with minimal prep and cleanup.

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Ingredients

• •4 chicken breasts (about 6 oz each)
• •3 cups broccoli florets
• •2 medium zucchini, sliced
• •3 tablespoons olive oil
• •3 cloves garlic, minced
• •1 teaspoon salt
• •½ teaspoon black pepper
• •1 teaspoon dried oregano
• •2 tablespoons lemon juice

Instructions

1. 1Preheat your oven to 400°F.
2. 2Pat the chicken breasts dry with paper towels and place them on a large sheet pan.
3. 3In a bowl, toss the broccoli and zucchini with olive oil, garlic, salt, pepper, and oregano.
4. 4Arrange the seasoned vegetables around the chicken on the sheet pan.
5. 5Drizzle the chicken with lemon juice and season with a pinch of salt and pepper.
6. 6Roast everything for 25–30 minutes until the chicken is cooked through and vegetables are tender and lightly caramelized.
7. 7Serve hot straight from the pan with rice, pasta, or crusty bread if desired.

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