Sheet-Pan Lemon–Garlic Chicken Tenders with Broccoli & Roasted Tomatoes
Bright and light sheet-pan dinner: chicken breast tenders roasted with broccoli and tomatoes, finished with a quick lemon-pan drizzle. Minimal ingredients, big payoff.
Back to full listIngredients
- DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 12–14 oz $8.49/lb
- Fresh Organic On the Vine Tomatoes 10–12 oz, halved or chopped $3.99/lb
- Organic Broccoli Bunch (or Baby Organic Broccoli) 12–16 oz florets $3.49/lb (or $4.99/lb)
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
- Lemon 1 (zest optional; 2 tbsp juice)
- Olive oil 1 1/2 tbsp
- Dried oregano or Italian seasoning 1 tsp
- Salt and black pepper to taste
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Toss broccoli and tomatoes with half the olive oil, half the garlic, salt, pepper, and oregano. Spread on the pan.
- Toss chicken tenders with remaining oil, remaining garlic, salt, and pepper. Nestle among the vegetables.
- Roast 14–18 minutes, until chicken is cooked through (165°F) and broccoli is browned at edges. If needed, broil 1–2 minutes at the end for more color.
- Finish with lemon juice (and zest). Taste and add a pinch more salt/pepper if needed.
- Serve as-is for light, or with a small side of roasted potatoes if you want extra.
Health notes: ~450–600 kcal/person depending on oil and any added starch. Very light and high in veg.
Drink pairing: Wine: WA Sauvignon Blanc. Non-alcoholic: sparkling water + lemon.