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Lemon Herb Chicken and Veggies Sheet Pan
SANDRA'S EASY COOKING21Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 chicken breast (1 whole skinless chicken breast split in half)
- 1 bunch asparagus
- 1 pinch salt
- 1 meyer lemon (Lemon, if possible, 4-5 slices)
- 1 Tbsp. lemon pepper seasoning (per breast for both sides, Mrs. Dash without sodium)
- 1 tsp. kosher salt (per breast on both sides, or to taste, a generous pinch of salt)
- 1 tsp. dried parsley
- 1 Tbsp. dried rosemary (or a couple of sprig of fresh, remove leaves from the stem)
- oil (Drizzle of)
- 1 chicken breast (1 whole skinless chicken breast split in half)
- 1 zucchini (large, sliced)
- 6 mini sweet peppers (assorted, you may use bell peppers as well)
- 1 handful carrots (assorted)
- 1/2 red onion (roughly chopped)
- 2 garlic cloves (sliced)
- 1 meyer lemon (Lemon, if possible)
- 1 Tbsp. lemon pepper seasoning (per breast for both sides)
- 1 tsp. kosher salt (per breast on both sides, or to taste, a generous pinch of salt)
- 1 tsp. dried parsley
- 1 Tbsp. dried rosemary (or a couple of sprig of fresh, remove leaves from the stem)
- 1 Tbsp. thyme (or a couple of sprigs of fresh)
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