Sheet Pan Lemon Pepper Chicken & Veggies

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes

The secret to the perfect sheet pan meal? Thinly sliced chicken cutlets! They cook up fast and stay incredibly juicy alongside fresh broccoli and zucchini. We seasoned this whole pan with our new CMM Lemon Pepper for a bright, zesty finish.

Ingredients:

• 1.5 lbs chicken breast (sliced horizontally into 1/4 to 1/2 inch thick cutlets)
• 1 large head of broccoli, cut into florets
• 2 medium zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 1 1/2 to 2 tablespoons Clean Monday Meals Lemon Pepper
• 1/2 teaspoon Clean Monday Meals Everyday Beef Seasoning (optional)
• Fresh lemon slices for the pan

Instructions:

1. Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2. Prepare the chicken by slicing the breasts horizontally to create thin cutlets (about 1/4 to 1/2 inch thick). You can also pound them between parchment paper to ensure an even thickness for uniform cooking.
3. Place the chicken cutlets, broccoli florets, and sliced zucchini in a large bowl.
4. Drizzle the olive oil over the ingredients and sprinkle with the Clean Monday Meals Lemon Pepper (and the Everyday Beef seasoning if using).
5. Toss thoroughly by hand or with tongs until the chicken and vegetables are evenly coated in the oil and spices.
6. Spread the mixture onto the prepared sheet pan in a single layer. Tuck fresh lemon slices around the chicken for extra brightness and aroma.
7. Bake for 18–20 minutes, or until the chicken is cooked through and the broccoli is tender-crisp with slightly charred edges.
8. Serve immediately, garnished with the roasted lemon slices.