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Lemon Pepper Chicken with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- 2 tablespoons of lemon pepper seasoning
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pound of mixed vegetables (such as bell peppers, zucchini, and red onion), chopped
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together 2 tablespoons of olive oil, 2 tablespoons of lemon pepper seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Place the chicken breasts on a baking sheet and brush both sides with the lemon pepper mixture.
- In a separate bowl, toss the mixed vegetables with 1 tablespoon of balsamic vinegar, 1 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, and a drizzle of olive oil. Spread the vegetables on a separate baking sheet.
- Place both the chicken and vegetables in the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking.
- Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before slicing.
- Serve the lemon pepper chicken with the roasted vegetables and enjoy!
Lemon Pepper Chicken, a zesty and flavorful dish, has a rich history dating back to the southern United States. This dish gained popularity for its tangy and aromatic blend of lemon zest and cracked black pepper, perfectly complementing the succulent chicken. The addition of roasted vegetables adds a delightful depth of flavor and texture. Renowned chefs like Emeril Lagasse and Paula Deen have showcased their unique takes on this classic dish, further solidifying its place in culinary culture. For the best version of this dish, head to the southern states where local chefs infuse their regional flair into the recipe, creating an unforgettable dining experience.
45 min
4
350 calories
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