Description
A quick, flavorful sheet pan dinner featuring lemon pepper chicken, roasted baby potatoes, and broccoli. Perfect for meal prep or busy weeknights.
Ingredients
1½ pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
3½ cups broccoli florets
1 pound baby potatoes, halved or quartered if large
3 tablespoons lemon juice, divided
1 tablespoon coarse ground mustard
1 teaspoon minced garlic
1 teaspoon honey
3 tablespoons olive oil, divided
1 tablespoon lemon pepper seasoning
¼ teaspoon salt
Black pepper, to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1½ tablespoons lemon juice, mustard, garlic, honey, 2 tablespoons olive oil, and salt.
3. Arrange the potatoes and broccoli on the baking sheet. Drizzle with 1 tablespoon olive oil and half of the prepared lemon-mustard mixture. Toss to coat evenly. Season with black pepper and ½ tablespoon of lemon pepper seasoning.
4. Season the chicken cubes with the remaining lemon pepper seasoning and place them on the sheet pan. Drizzle with the rest of the lemon-mustard mixture.
5. Bake for 25 minutes, flipping ingredients halfway through. Cook until the chicken is fully cooked and potatoes are tender.
6. Finish with a drizzle of the remaining lemon juice before serving.
Notes
Store in airtight containers for up to 4 days. Great for reheating in the microwave or skillet. For a variation, use boneless chicken thighs or swap in cauliflower for broccoli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Baking
- Cuisine: American