Sheet-Pan Lemon Garlic Chicken with Roasted Veggies

Ingredients

• 5 oz (140 g) chicken breast, 3/4 inch (2 cm) thick
• 1/2 zucchini, sliced (90 g)
• 1/2 red bell pepper, sliced (75 g)
• 1/2 cup (60 g) broccoli florets
• 2 tsp (10 ml) olive oil
• 1 tbsp (15 ml) lemon juice, plus 1 tsp zest
• 1 clove garlic, minced (3 g)
• 1/2 tsp Italian seasoning
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 2 tbsp (30 g) Everyday Tahini Sauce (p. 63)

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Method

1. Preheat oven to 400°F (200°C). Line a small 9 × 13-inch (23 × 33 cm) baking sheet with parchment paper.
2. Toss the chicken and vegetables with the oil, lemon juice, zest, garlic, Italian seasoning, salt, and pepper.
3. Spread everything on the sheet in one layer.
4. Bake for 18–20 minutes, until the vegetables are tender and the chicken reaches 165°F (74°C) inside.
5. Slice the chicken and drizzle everything with the tahini sauce.