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One Balanced Meal PrepLemon Chicken & Veggie Sheetpan +Meal Plan

This lemon chicken and veggie sheetpan meal is a delicious and healthy dinner perfect for busy days. Juicy chicken breasts and vibrant vegetables soak up a tangy lemon dill dressing, all baked together on one pan for easy prep and cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl Small

Ingredients
  

Main ingredients

  • 4 Boneless skinless chicken breasts Evenly sized
  • 2 tablespoons Olive oil For coating
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 Lemon Zested and juiced
  • 2 teaspoons Dried dill
  • Red bell pepper Sliced
  • Yellow bell pepper Sliced
  • Zucchini Sliced
  • Red onion Sliced

Instructions
 

Instructions

  • Preheat your oven to 400°F and line a large sheet pan with parchment paper.
  • Mix olive oil, salt, pepper, garlic powder, onion powder, lemon zest, lemon juice, and dill in a small bowl.
  • Place chicken breasts on the sheet pan and brush with half the lemon dill mixture.
  • Arrange bell peppers, zucchini, and red onion around the chicken. Drizzle remaining lemon dill mixture and toss lightly.
  • Bake for 25 to 30 minutes, until chicken reaches 165°F internal temp and veggies are tender.
  • Let rest for 5 minutes before serving or packing into containers.

Notes

Make the dressing ahead and use pre-sliced veggies to save time. Great for meal prep and freezes well!