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To make this dish, gather the following items: - 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1 tablespoon lemon zest - 1 tablespoon black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt to taste - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed. For chicken, use chicken breast or tofu for a plant-based option. Instead of broccoli, try asparagus or green beans. If you don’t have fresh lemon, use lime juice instead. You can also mix spices based on your taste. Fresh ingredients make a big difference in flavor. Fresh chicken tastes better and cooks well. Fresh vegetables stay crisp and vibrant. When you use fresh herbs, like parsley, they add a burst of taste. Always choose the best quality you can find. This choice makes your meal healthier and more delicious. Start by grabbing a large bowl. Add 2 tablespoons of olive oil. Then, squeeze in 2 tablespoons of fresh lemon juice. Next, add 1 tablespoon of lemon zest for extra zing. Toss in 1 tablespoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of dried oregano. Sprinkle in salt to taste. Mix this well until all the ingredients blend. This marinade will keep your chicken juicy and flavorful. Take 4 boneless, skinless chicken thighs and place them in the marinade. Make sure they are well-coated. You want every bite packed with flavor. Let them marinate for at least 15 minutes. If you have time, marinate them in the fridge for up to 2 hours. This longer wait will give you even better taste. While the chicken sits, prepare your vegetables. In another bowl, add 2 cups of broccoli florets, sliced red and yellow bell peppers, and onion wedges. Drizzle a bit of olive oil over them. Sprinkle salt and pepper, then toss to coat. This step adds flavor and helps the veggies cook nicely. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. It makes cleanup easier! Place the marinated chicken on one side of the pan. Spread the mixed veggies on the other side. Make sure they have space. This ensures even cooking. Bake everything in the oven for 25 to 30 minutes. Check that the chicken reaches 165°F (74°C). The veggies should be tender and bright. For an extra crispy finish, turn your oven to broil. Broil the dish on high for 2 to 3 minutes. Watch closely! You don’t want to burn the chicken or veggies. Once done, take the pan out and let it rest for a few minutes. Before serving, sprinkle freshly chopped parsley on top for a pop of color and flavor. To get the best taste, marinate the chicken for at least 15 minutes. This short time helps the chicken soak up the lemon and spices. For even more flavor, let it sit in the fridge for up to 2 hours. The longer it marinates, the more vibrant the taste. Using boneless, skinless chicken thighs keeps the meat tender and juicy. Thighs have more fat than breasts, which helps them stay moist. Cook them until they reach 165°F (74°C). This ensures they are safe to eat and perfectly tender. Preheat your oven to 400°F (200°C). This high heat cooks both the chicken and veggies evenly. Bake for 25 to 30 minutes. If you want a crispy finish, broil for 2 to 3 minutes. Keep an eye on them to avoid burning. Serve the chicken and veggies straight from the sheet pan for a casual vibe. If you want to impress, arrange them on a platter. Drizzle extra lemon juice over the top for a fresh look. Garnish with fresh parsley for color and added flavor. {{image_2}} You can swap chicken thighs for other proteins. Chicken breast works well too. If you prefer plant-based options, use tofu. Firm tofu absorbs flavors nicely. Cut it into cubes, then marinate just like chicken. You could also try shrimp. Cook them for a shorter time. They add a nice twist to the dish. Feel free to change up the veggies. Zucchini and asparagus are great choices. Carrots add sweetness and color. Green beans bring a nice crunch. You can even use cauliflower for a unique flavor. Just keep the cooking times in mind. Different veggies may cook faster or slower. Boost the flavor by adding spices. Try smoked paprika for a smoky taste. A pinch of cayenne pepper gives a spicy kick. Fresh herbs like thyme or rosemary add freshness. You can also add some red pepper flakes for heat. Experiment with these ideas to find your favorite flavor. To keep your leftovers fresh, allow them to cool first. Place the chicken and veggies in an airtight container. Store them in the fridge for up to three days. Label the container with the date. This way, you know when to eat them. You can freeze this dish for longer storage. After cooling, place chicken and veggies in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat leftovers in the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave if you're short on time. Just heat in short bursts, stirring in between, until hot. To make this dish low-carb, focus on the vegetables. You can use non-starchy veggies like zucchini, spinach, or cauliflower. Replace high-carb options, like potatoes, with these. You can also skip the sugar or sweet sauces. Use fresh herbs and spices for flavor. Yes, you can use frozen vegetables. Just make sure to thaw them first. Drain any excess water to avoid sogginess. Frozen veggies cook faster, so check them often while baking. They can still taste fresh and delicious! This chicken pairs well with simple sides. You can serve it with a light salad or steamed rice. Quinoa or couscous works too. For a fun twist, add a citrus dressing to your salad. It complements the lemon pepper flavor. Marinate the chicken for at least 15 minutes for good flavor. For more taste, let it marinate for up to 2 hours in the fridge. The longer it sits, the more the flavors blend. Just remember to keep it chilled! This article covered the key ingredients and the process to make a great lemon pepper chicken dish. Fresh ingredients raise flavor and texture, making your meal shine. I shared tips to enhance taste and ensure tender chicken. You learned about possible ingredient swaps and variations to fit your taste. Proper storage and reheating methods help keep your leftovers fresh. Use these insights to create delicious meals that impress, while making your kitchen adventures fun and simple. Enjoy crafting your perfect dish!

Sheet Pan Lemon Pepper Chicken Veggies

Elevate your dinner game with this Zesty Sheet Pan Lemon Pepper Chicken & Veggies recipe that perfectly balances flavor and ease! Tender chicken thighs marinated in a vibrant mix of lemon and spices, paired with fresh veggies, make for a delicious one-pan meal. Ready in just 50 minutes, this dish is perfect for busy nights. Click through for the full recipe and bring zesty goodness to your table tonight! #LemonPepperChicken #SheetPanRecipes #HealthyDinner #EasyMeals
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest

1 tablespoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt to taste

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, dried oregano, and salt. Mix well to create a marinade.

      Add the chicken thighs to the marinade, ensuring they are evenly coated. Allow to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for enhanced flavor).

        While the chicken is marinating, prepare the veggies. Place broccoli florets, sliced red and yellow bell peppers, and onion wedges in a separate bowl. Drizzle with a little olive oil and sprinkle with salt and pepper, tossing to coat.

          Line a large sheet pan with parchment paper for easy cleanup. Arrange the marinated chicken thighs on one side of the sheet pan.

            Add the mixed vegetables to the other side of the sheet pan, spreading them out for even cooking.

              Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.

                For added crispiness, broil on high for an additional 2-3 minutes, watching carefully to prevent burning.

                  Remove from the oven and let it rest for a few minutes before garnishing with freshly chopped parsley.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look or arrange chicken and veggies neatly on a platter. Drizzle with extra lemon juice before serving for a vibrant touch.