Lemon Pepper Chicken with Roasted Zucchini and Squash
A bright and simple weeknight meal featuring lemon pepper seasoned chicken and roasted zucchini and squash, perfect for busy tables.
Ingredients
For the Chicken
- 680 g Boneless chicken breasts or thighs Use room temperature for even cooking.
- 2 tsp Lemon pepper seasoning Adjust to taste.
For the Vegetables
- 300 g Zucchini, sliced
- 300 g Yellow squash, sliced
- 2 tbsp Olive oil
- 15 g Grated Parmesan
- 1 tsp Kosher salt
- 1 tsp Garlic powder
- 1 tsp Black pepper
Instructions
Preparation of Vegetables
- Place zucchini and squash in a bag, add 1 tsp black pepper, 1 tsp garlic powder, 1 tsp kosher salt, 2 tbsp olive oil, and 15 g grated Parmesan. Toss to coat the vegetables.
- Spread the coated vegetables on half of a rimmed sheet pan in a single layer.
Preparation of Chicken
- Pat chicken dry, sprinkle 2 tsp lemon pepper seasoning evenly over both sides, and place it on the other half of the sheet pan.
Cooking
- Cook uncovered in the oven at 350 degrees Fahrenheit (177 C) for about 20 minutes for vegetables and 20 to 30 minutes for chicken, until chicken reaches 74 C (165 F).
Final Steps
- Rest chicken for 5 minutes before slicing, and toss vegetables with a squeeze of lemon if desired.
Notes
For better results, avoid overcrowding the pan, let chicken rest to retain juices, pat dry vegetables before oil to prevent steaming, and check doneness with a thermometer.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 16gProtein: 34gFat: 20g
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