Sheet Pan Chicken and Vegetables

An easy one pan meal that the whole family will love — Sheet Pan Lemon Chicken and Vegetables! Just throw all the ingredients on a sheet pan and bake for a delicious and complete meal!

Hey Friends! St. Patrick’s Day is coming up this week, which means I needed a delicious meal with lots of green! Today I’m going to share with you this tasty recipe that takes less than 25 minutes to make!

This recipe is perfect any time of the year, but it is especially my favorite for the St. Patrick’s Day because it’s loaded with yummy greens and simple enough that my kids will totally eat it! Plus, it tasty super good!

One of the main reasons that I love this recipe is that it literally only takes me 25 minutes to put together from start to finish and I usually have most of the ingredients on hand. And if you don’t, it only requires a quick shopping trip for a few ingredients!

SHEET PAN LEMON CHICKEN AND VEGETABLES

Start by chopping all of your vegetables into bite-sized pieces (that is if you didn’t buy them pre-chopped).

Chop 2 cloves of garlic or use minced garlic from a jar, I always keep one in my fridge to save time!

Spread the veggies out on a baking sheet. For quick clean up, line the baking tray with tinfoil.

Coat the veggies with ¼ cup oil. I like to use Avocado or Coconut oil for this because the smoking point on these two oils is higher than most.

Cut up two lemons and lay the slices on top of the veggies. This gives the veggies a little kick and it pairs perfectly with the chicken.

Open up your bag of frozen chicken and place the tenders on the baking sheet. I like to spread them all out across the pan.

Place the baking sheet in the oven to roast for 18 minutes. Check the veggies with a fork to make sure they are tender before you take them out. If needed, roast a few more minutes!

This delicious dinner is ready in less than 25 minutes!

Ingredients:

1 package of Lemon Herb Fire Grilled Tenders (I used the Cooked Perfect brand)
1 head of Cauliflower
1 head of Broccoli
1 bundle of Asparagus
2 Lemons
2 tablespoons of Freshly Chopped Garlic
Salt & Pepper
¼ cup Avocado Oil or Coconut Oil

Directions:

Preheat oven to 400°F
Chop the broccoli, asparagus, cauliflower and carrots into bite-sized pieces. If you’re looking for a time-saver, try buying the veggies precut.
Coarsely chop 2 cloves of garlic to sprinkle on top of the chopped veggies.
Toss the veggies with oil until evenly coated and spread on a baking sheet.
Sprinkle the veggies with salt and pepper.
Place the frozen pieces of Cooked Perfect Fire Grilled Lemon Herb Tenders on the baking sheet.
Cut two lemons and lay the slices on top of the veggies.
Cook in the oven for approx. 18 minutes or until the veggies have begun to brown slightly.