One-Pan Lemon Chili Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 3-4
Ingredients
  • FOR THE CHICKEN:
  • 3 boneless, skinless chicken breasts
  • 1½ tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp chili powder
  • ½ tsp lemon zest
  • juice of half a lemon
  • ¼ tsp kosher salt
  • FOR THE VEGETABLES:
  • 1 small head broccoli, about 2 cups florets
  • 2 cups quartered button mushrooms
  • ½ white onion, thinly sliced
  • 3 tbsp olive oil
  • juice of half a lemon
  • 1 tsp oregano
  • ¾ tsp thyme
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Instructions
  1. Place the chicken in a ziploc bag. Mix the remaining chicken ingredients together, then pour into the bag over the chicken, making sure to coat each piece. Let marinate in the fridge for 2-4 hours. (The longer it marinates, the more flavor will be absorbed.)
  2. In the last half hour, preheat the oven to 350 degrees F.
  3. Combine the oil, lemon juice, and spices for the vegetables. Toss to coat all the vegetables evenly, then spread out in a glass baking dish, making sure to keep them all in one layer.
  4. Remove the chicken breasts from their bag and place on top of the vegetables.
  5. Cover with foil and bake for 30 minutes. OPTIONAL: uncover and broil for the last 2-3 minutes.
Notes
*Prep time does not include marinating the chicken.
Recipe by Lenses and Lentils at https://lensesandlentils.com/one-pan-lemon-chili-chicken/