When dinner feels like a mountain to climb, sheet pan meals come to the rescue. This easy dinner for two lets your oven do the heavy lifting while you catch your breath after a long day. Chicken breasts roast alongside a rainbow of veggies, all coated in a light lemon herb marinade that adds brightness without effort.
You won’t need fancy ingredients or tricky steps. Just slice, toss, and roast—it’s the kind of meal that rewards minimal input with maximum flavor. Plus, cleanup is a breeze thanks to the one-pan method (hello, fewer dishes!).
Whether you’re juggling work, kids, or just the mental load of the week, this dinner fits into your real life without adding stress. Serve it up with crusty bread or couscous and call it a win.
Why You’ll Love This Recipe
- One pan = almost no dishes
- Bright, fresh flavors with pantry spices
- Fully hands-off once it’s in the oven
Equipment You’ll Need
- Sheet pan
- Mixing bowl
- Tongs or spatula
Serving Suggestions
- Crusty bread or a scoop of couscous on the side
Make-Ahead and Storage Tips
- Chop veggies and marinate chicken the night before
- Stores well in fridge for up to 3 days
Sheet-Pan Lemon Herb Chicken & Veggies
2
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Ingredients
2 boneless skinless chicken breasts
1 zucchini, sliced
1 bell pepper, sliced
1 small red onion, sliced
2 tbsp olive oil
Juice of 1 lemon
1 tsp Italian seasoning
½ tsp garlic powder
Salt and pepper to taste
Directions
- Preheat oven to 400°F.
- In a bowl, toss chicken and veggies with olive oil, lemon juice, and seasonings.
- Spread everything onto a lined sheet pan.
- Bake for 25-30 minutes, flipping once, until chicken is cooked through and veggies are tender.
- Let rest for 5 minutes, then serve.
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