Description
A simple and flavorful sheet pan recipe featuring lemon pepper chicken paired with colorful vegetables.
Ingredients
Scale
- 1 large egg
- ⅔ cup panko breadcrumbs
- 1 to 1 ¼ pounds boneless skinless chicken breast tenders
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup baby carrots or carrot sticks
- 1 to 2 teaspoons lemon pepper seasoning, or to taste
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- Fresh lemon wedges, optional for garnishing
Instructions
- Preheat oven to 400F and line a baking sheet with aluminum foil if desired.
- Spray the baking sheet or foil with cooking spray and set aside.
- In a medium bowl, beat the egg, add the chicken, and toss until evenly coated.
- In a large ziptop plastic bag, add the panko breadcrumbs.
- Remove chicken from the bowl, discard excess egg, and place chicken in the bag. Seal and shake to coat evenly.
- Place the coated chicken on the prepared baking sheet.
- Add broccoli, cauliflower, and carrots to the baking sheet and drizzle with olive oil.
- Toss veggies lightly to coat and season everything with lemon pepper seasoning, garlic powder, salt, and black pepper.
- Bake for 20 to 25 minutes or until chicken is cooked through, flipping halfway if desired.
- Garnish with lemon wedges and serve immediately.
Notes
- You can adjust the amount of lemon pepper seasoning based on your taste preference.
- Make sure chicken pieces are evenly spaced on the baking sheet for even cooking.
- If using convection oven, cooking time may be shorter.
- Fresh lemon wedges can enhance the flavor when serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg