Sheet-Pan Lemon-Coriander Chicken with Roasted Zucchini & Red Peppers
This gluten-free sheet-pan dinner features juicy lemon-coriander chicken breasts paired with roasted zucchini and red peppers for a vibrant, healthy meal. It's easy to prepare and perfect for a hands-off weeknight dinner.
- 4 pieces boneless, skinless chicken breasts
- 2 medium zucchini, sliced into half-moons
- 2 medium red bell peppers, sliced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tsp ground coriander
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat your oven to 425°F (218°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, whisk together olive oil, lemon juice, lemon zest, ground coriander, garlic, salt, and black pepper.
⏱️ 2 minutesAdd chicken breasts to the marinade, turning to coat well. Let sit for 10 minutes (optional for extra flavor).
⏱️ 10 minutesArrange marinated chicken breasts on one side of the sheet pan. On the other side, spread zucchini and red peppers. Drizzle remaining marinade over vegetables and toss to coat.
Roast in the oven for 20-22 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender and slightly browned.
⏱️ 22 minutes 🌡️ 425°FRemove from oven, garnish with fresh cilantro if desired, and serve warm.
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Nutrition Information
Per serving. Values are approximate and may vary.
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