Description
This vibrant and zesty Herb Grapefruit Sheet Pan Chicken is an effortless weeknight meal bursting with flavor, featuring succulent chicken and colorful roasted veggies.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1/2 cup fresh grapefruit juice
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots), chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Marinate the Chicken: In a bowl, combine fresh grapefruit juice, olive oil, minced garlic, salt, pepper, rosemary, and thyme. Add the chicken breasts and let them marinate for at least 30 minutes.
- Prepare the Veggies: Chop mixed vegetables into bite-sized pieces. Toss them in olive oil, salt, and pepper until evenly coated.
- Arrange on Sheet Pan: Place the marinated chicken on one side of the sheet pan. Spread the colorful veggies on the other side.
- Roast in Oven: Roast in the preheated oven for about 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Serve It Up: Transfer everything onto plates and drizzle extra marinade over the top before serving.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg
Keywords: Feel free to substitute vegetables based on seasonal availability or personal preference. Adding a splash of balsamic vinegar can enhance the dish's flavor profile. Store leftovers in an airtight container for up to three days; reheat gently.