Sheet-Pan Lemon Cumin Chicken & Veggies

Sheet-pan dinners turn busy nights into one-pan ease, and this lemon-cumin chicken leans on that simple high-heat roast. Chicken thighs and chunky vegetables caramelize together under a bright cumin-garlic rub finished with fresh lemon.

Serves 3

Estimate for one serving

• 380 cal
• 32g protein
• 12g carbs
• 23g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 medium zucchini
• 1 medium red bell pepper
• 1/2 medium yellow onion
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 garlic cloves
• 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 425°F and line a large sheet pan with parchment.
2. 2Cut zucchini, bell pepper, and onion into 1-inch chunks.
3. 3Mince garlic and zest the lemon; cut lemon into wedges.
4. 4In a large bowl, toss chicken, chopped vegetables, olive oil, cumin, garlic, lemon zest, salt, and pepper until evenly coated.
5. 5Spread everything in a single layer on the sheet pan.
6. 6Bake 22-25 minutes until chicken reaches 165°F internally and veggies are tender.
7. 7Squeeze lemon wedges over the top, divide into 3 portions, and serve.