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Sheet pan chicken and broccoli with bell peppers

Sheet pan chicken and broccoli with bell peppers
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  • Cusine



2 boneless, skinless chicken breasts, cut into 1-inch cubes

2 bell peppers , seeded and diced

1 head of broccoli, cut into florets

2 tablespoons olive oil

Salt and pepper to taste

2 cloves garlic, minced

1 teaspoon Italian seasoning

Juice of 1 lemon


Preheat oven to 425°F. In a small bowl, whisk together lemon juice, Italian seasoning, garlic, salt and pepper. Set aside. Place olive oil in a large baking sheet and spread evenly over the bottom of the pan. Add broccoli florets and bell peppers and toss to coat with oil. Spread vegetables out in an even layer on the baking sheet. Place chicken cubes on top of vegetables and pour lemon juice mixture over everything. Toss to coat evenly with the marinade. Bake for 20-25 minutes or until chicken is cooked through and vegetables are tender-crisp, stirring once halfway through cooking time. Serve hot or at room temperature. Enjoy!.