I love simple and colorful meals. This lemon chicken sheet pan bake is full of flavor and vibrant vegetables. It won't be difficult to eat the rainbow with this meal.
Ingredients:
1 lb. chicken thighs or breasts
Juice of one lemon
¼ cup olive oil
1 tsp coconut aminos
2 cloves garlic, diced
1 tsp honey
½ tsp dried parsley
dash of garlic salt
3 carrots
1 large zucchini
1 summer squash
1 red onion
Lemon slices for garnish
Directions:
In a medium mixing bowl combine the lemon juice, olive oil, coconut aminos, garlic, honey, dried parsley and garlic salt. Mix ingredients until well combined, and then add the raw chicken to the bowl.
Marinate the chicken in the fridge at least 3 hours.
Preheat oven to 375°F once the chicken has been marinated long enough.
Dice the onion and slice the carrots, zucchini and summer squash into matchstick pieces.
Place the chicken, carrots and onion on the sheet pan with extra marinade to coat the carrots and onions (reserve some for the rest of the vegetables) and bake for 16 minutes.
Once done, remove the sheet pan from the oven and turn the chicken over. Add the zucchini and summer squash to the sheet pan and coat with the remaining marinade. Then bake for another 12 minutes.
Slice up a lemon into 4 flat slices. Remove sheet pan from oven and place the lemon slices over the chicken. Bake for an additional 4 minutes.
Once done, remove the sheet pan from the oven and serve immediately.
This also makes great leftovers or works well for meal prep. As always, if you try this recipe, please tag me on instagram @realfoodeducation.
