This Sheet Pan Lemon Chicken & Veggies dinner is a must try! The chicken breasts are seasoned to perfection and baked with sliced shallots & mini bell peppers. This dish can be served with or without rice but a must have is my homemade vinaigrette dressing and a piece of seared feta cheese! This mix of vibrant, crunchy, and tangy lemon flavors is sure to satisfy your whole family. Serve over a bed of rice, or with a salad. The options are truly endless!
This is a great dish for any time of the year. It is also so beautiful, & colorful!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love This Dinner
- Prep Ahead of Time: You can prep EVERY part of this meal the night/day before so that all you have to do the next day is plop your chicken & veggies on your baking sheet & sear your cheese.
- Quick & Easy: Especially if you prep your chicken & veggies ahead of time, this meal is so quick & easy to make. Sheet pan meals are life savers during the week.
- Refreshing: I always feel SO good after I eat this meal because the macros are so balanced and the blend of flavors is absolutely perfect. This dish does not feel super heavy and literally just feels healthy…if that can be a thing lol.
- High Protein: Each serving has over 40 grams of protein!
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
- Bell Peppers: Bell peppers are full of Vitamin C and antioxidants.
- Feta Cheese: Feta contains calcium and probiotics (bone & gut health!).
Ingredients
For the Chicken
- Chicken – 20 ounces of boneless, skinless chicken breasts (1.25 pounds).
- Mini Bell Peppers – 5-10 mixed colored mini bell peppers (depending on how big they are), sliced.
- Shallot – 1-2 shallots, sliced.
- Garlic – 1 teaspoon of minced garlic.
- Lemon Pepper – 2 teaspoons of lemon pepper seasoning.
- Paprika – 1 teaspoon.
- Smoked Paprika – 1 teaspoon of smoked paprika. I do a heaping teaspoon because I am absolutely obsessed with smoked paprika haha!
- Garlic Salt – 1 teaspoon.
- Garlic Powder – 1 teaspoon.
For The Vinaigrette
- Olive Oil – 1/4 cup of extra virgin olive oil.
- Lemon Juice – 2 tablespoons of fresh lemon juice. Don’t use lemon concentrate!
- White Wine Vinegar– 1 tablespoon of white wine vinegar.
For the Feta
- Feta – 1 7-ounce block feta cheese, cut into however many chicken breasts you have.
- Flour – 1/8 cup of plain, organic all-purpose flour or corn starch.
This vinaigrette is so versatile. You can really pair it with any of my chicken dishes. It is great on top of my Greek Lemon Chicken as well! I think this is my favorite vinaigrette of all time no joke. So simple and easy too!
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with foil.
- Season your chicken breasts with the garlic, lemon pepper, paprika, smoked paprika, garlic salt, and garlic powder. Line the seasoned chicken breasts along your baking sheet.
- Surround the chicken with the sliced mini bell peppers and shallots.
- Bake for 25 minutes, or until the chicken is fully cooked through (165°F internal temperature)
- In the meantime, make your vinaigrette dressing by combining the olive oil, lemon juice, and white wine vinegar. Set aside.
- Next, sear your feta cheese. Preheat a medium sized skillet over medium heat with a light drizzle of olive oil.
- Coat each slice of the feta cheese in the flour (or cornstarch) on all sides. Place the coated slices of feta on your skillet and cook for about 2 minutes on each side. All sides of the feta should be golden and the cheese should be warmed through, but not melting. Be careful to not over cook it, or the cheese will start oozing everywhere!
- Serve each slice of chicken with the veggies and piece of seared feta. I also like to serve this dish over some rice and sometimes a side salad as well. Top the dish off with some fresh cilantro and a drizzle of the lemon vinaigrette. Enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Keep the vinaigrette and feta separate from the chicken and veggies. I add my feta cheese on top of my chicken and veggies at the end when it’s almost completely heated up. If you put your feta cheese in at the same time as the chicken and veggies it will melt too much! The chicken and veggies take about a minute or so to heat up in the microwave!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sheet Pan Lemon Chicken & Veggies W/ Seared Feta
This Sheet Pan Lemon Chicken & Veggies dinner is a must try! The chicken breasts are seasoned to perfection and baked with sliced shallots & mini bell peppers. This dish can be served with or without rice but a must have is my homemade vinaigrette dressing and a piece of seared feta cheese! This mix of vibrant, crunchy, and tangy lemon flavors is sure to satisfy your whole family. Serve over a bed of rice, or with a salad. The options are truly endless!
Ingredients
For the chicken
For the Vinaigrette
For the Feta
Instructions
-
Preheat your oven to 425°F. Line a large baking sheet with foil.
-
Season your chicken breasts with the garlic, lemon pepper, paprika, smoked paprika, garlic salt, and garlic powder. Line the seasoned chicken breasts along your baking sheet.
-
Surround the chicken with the sliced mini bell peppers and shallots.
-
Bake for 25 minutes, or until the chicken is fully cooked through (165°F internal temperature)
-
In the meantime, make your vinaigrette dressing by combining the olive oil, lemon juice, and white wine vinegar. Set aside.
-
Next, sear your feta cheese. Preheat a medium sized skillet over medium heat with a light drizzle of olive oil.
-
Coat each slice of the feta cheese in the flour (or cornstarch) on all sides. Place the coated slices of feta on your skillet and cook for about 2 minutes on each side. All sides of the feta should be golden and the cheese should be warmed through, but not melting. Be careful to not over cook it, or the cheese will start oozing everywhere!
-
Serve each slice of chicken with the veggies and piece of seared feta. I also like to serve this dish over some rice and sometimes a side salad as well. Top the dish off with some fresh cilantro and a drizzle of the lemon vinaigrette. Enjoy!
Servings 4
- Amount Per Serving
- Calories 376kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2g10%
- Cholesterol 105mg35%
- Sodium 1330mg56%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are for the chicken and feta cheese
Remaining macros will vary depending on your sides and how much vinaigrette you put on your chicken/veggies. You will have extra marinade!
Please note that my nutrition label is approximate and has slight rounding.