Ingredients
Marinade
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- 4 cloves garlic, minced
- ¾ teaspoon kosher salt
- 1 teaspoon dried Italian seasoning or dried oregano
- ½ teaspoon ground black pepper
- ¼ cup shredded parmesan cheese, divided
Main Ingredients
- 1 pound broccoli, cut into small florets
- 17 ounces package shelf-stable gnocchi (use gluten-free gnocchi if needed)
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
Instructions
- Preheat and prepare sheet pan. Heat the oven to 400℉. Grease a large, rimmed sheet pan (approximately 21”x15”) with oil spray or a little olive oil. Use two smaller sheet pans if necessary.
- Make the marinade. In a small bowl, combine lemon zest, lemon juice, olive oil, minced garlic, kosher salt, dried Italian seasoning, black pepper, and 2 tablespoons of parmesan cheese. Whisk well to blend the flavors.
- Marinate broccoli and gnocchi. In a large bowl, add broccoli florets and separate gnocchi pieces. Pour about half of the marinade over them and toss to coat evenly.
- Roast broccoli and gnocchi. Spread the marinated broccoli and gnocchi evenly on the prepared sheet pan. Roast in the oven for 10 minutes.
- Marinate chicken. While the broccoli and gnocchi roast, place chicken cubes into the now empty bowl. Pour remaining marinade over chicken and toss to coat well. Let chicken rest at room temperature while other ingredients cook.
- Add chicken to pan and continue roasting. After 10 minutes, remove the sheet pan from the oven. Push broccoli and gnocchi to the edges of the pan to create space in the center. Arrange the chicken pieces in a single layer in the center.
- Cook the chicken. Return the sheet pan to the oven and roast until chicken reaches an internal temperature of 165℉, approximately 15 to 20 minutes.
- Finish with parmesan and serve. Once cooked, sprinkle the remaining 2 tablespoons of parmesan cheese over the entire dish. Serve immediately, optionally with additional lemon slices for extra zest.
- Store leftovers properly. Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
Notes
- Use gluten-free gnocchi for a gluten-free version.
- Ensure chicken reaches 165℉ internal temperature for food safety.
- If your sheet pan is smaller, consider roasting broccoli and gnocchi separately from the chicken to avoid overcrowding.
- Leftovers can be reheated in a skillet or oven for best texture.
- Additional lemon slices add brightness and are great for garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
