Sheet-Pan Lemon-Caper Vegan Chicken with Roasted Broccoli & Baby Potatoes
Enjoy a vibrant, plant-based twist on classic sheet-pan chicken using vegan chicken pieces, tangy lemon, briny capers, and perfectly roasted broccoli and baby potatoes—all ready in just 30 minutes. This easy weeknight meal is bursting with flavor and requires minimal cleanup.
- 16 oz vegan chicken pieces (store-bought or homemade)
- 1 lb baby potatoes, halved
- 4 cups broccoli florets
- 3 tbsp olive oil
- 1 whole lemon, zested and juiced
- 2 tbsp capers, drained
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss the baby potatoes with 1 tablespoon olive oil, half of the minced garlic, salt, and pepper. Spread evenly on the sheet pan.
Roast potatoes for 10 minutes.
⏱️ 10 minutes 🌡️ 425°FIn the same bowl, toss broccoli florets with 1 tablespoon olive oil and the remaining garlic. After 10 minutes, add broccoli and vegan chicken pieces to the sheet pan, spacing evenly.
Drizzle remaining 1 tablespoon olive oil, lemon juice, lemon zest, and capers over everything. Return to oven and roast for 15 minutes, or until potatoes are tender and vegan chicken is golden.
⏱️ 15 minutes 🌡️ 425°FRemove from oven, sprinkle with fresh parsley, and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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