4.77 from 17 votes
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Sheet Pan Roasted Garlic & Herb Chicken and Veggies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Layla

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 large zucchini cut 1 into inch pieces
  • 1 medium onion cut into 1 inch pieces
  • 1 bell pepper any color, cut into 1 inch pieces
  • 1 cup grape tomatoes cut into 1 inch pieces
  • For the Garlic & Herb marinade:
  • 1/4 cup olive oil
  • 4 cloves garlic crushed or finely chopped,
  • 2 tablespoons Gourmet Garden lightly dried parsley or chive or basil
  • 2 tablespoons Gourmet Garden lightly dried cilantro
  • 1 teaspoon chili pepper flakes
  • Salt and freshly ground black pepper
  • 1 teaspoon ginger optional
  • juice of 1/2 lime

Instructions

  1. Preheat oven to 450F.
  2. In a medium bowl, whisk the garlic, herbs, salt and pepper and lime juice.

  3. Place the chicken and veggies on a sheet pan and drizzle with the garlic and herb mixture. Combine with hands until all the chicken and veggies are coated.

  4. Bake for 20-22 minutes or until the chicken and veggies are cooked through.

  5. Serve immediately with rice or quinoa or cool to room temperature and divide into 6 meal prep containers.