A weeknight winner, low on clean-up and high on taste, this Sheet Pan Chicken Dinner of Roasted Chicken and Vegetables is super fast, super easy and SUPER tasty! Make-ahead for lunches for the week, or just feed the family!
Chop vegetables and put them in a large bowl and add the chicken tenders.
In another bowl, whisk together the seasoning ingredients until well combined.
Pour seasoning/dressing over the chicken and vegetables and mixed until well combined.
On a large baking sheet, arrange the chicken and vegetables in a single layer, and bake for 15 minutes, until the chicken is cooked through (165F) and the vegetables get a nice char on them.
TO EAT NOW
Serve immediately, with cooked quinoa or rice, and squeeze a little extra lemon over the top (optional)
Divide into meal prep bowls and store in the refrigerator until needed. Remove the lemon wedge (lemon is not good hot!)
Reheat in microwave, squeeze a little lemon over your food.
Mix it up and change out the veggies for whatever is in season (just remember to cut them similar sizes). I keep the zucchini bigger because they do cook faster than other veggies.
This will work well with chicken breasts cut into strips or even bite-sized chunks. You can also do thighs or whole breasts if that is what you prefer. Just ensure that the chicken gets to 165 degrees F.