Zesty Lemon Basil Chicken & Lentil Sheet‑Pan Dinner

This zesty lemon‑basil chicken sheet‑pan dinner is a true crowd‑pleaser, delivering a protein‑rich, wholesome meal in under a half‑hour. The fragrant herbs lift the savory chicken, while the lentils provide heart‑healthy fiber and depth. Perfect for weeknight dinners or meal‑prep, it’s seasoned to perfection with minimal clean‑up.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skin‑less chicken thighs (cut into 1‑inch cubes)
• 1 cup dried green or brown lentils, rinsed
• 2 cups low‑sodium chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh lemon zest
• ½ cup fresh lemon juice
• ¼ cup olive oil
• 1 tbsp chopped fresh basil (plus extra for garnish)
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 2 cups chopped kale or spinach (optional)

Instructions

1. Preheat oven to 400 °F (205 °C). Lightly oil a large sheet‑pan or line with parchment paper.
2. Combine chicken, lentils, broth, onion, garlic, lemon zest, lemon juice, olive oil, basil, oregano, smoked paprika, salt, and pepper in a large bowl; toss to coat evenly.
3. Spread the mixture onto the sheet‑pan, arranging the chicken and lentils in a single layer. If using kale, scatter it on top.
4. Roast for 15 minutes, stirring once, until the chicken reaches 165 °F (74 °C) and the lentils are tender.
5. Remove the pan from the oven and drizzle any remaining broth over the top.
6. Bake for an additional 5‑7 minutes until the chicken is golden‑brown and the lentils have absorbed most of the liquid.
7. Let the dish rest for 5 minutes. Sprinkle fresh basil leaves for a pop of color.
8. Serve hot, pairing with crusty bread or a simple side of steamed vegetables if desired.

Chef's Note

Tip: Soak lentils for 30 minutes before cooking to reduce the cooking time slightly. Fresh lemon zest really brightens the flavor—don’t skip it!

Make-Ahead Tips

The entire dish can be prepped ahead of time: season and marinate the chicken, rinse lentils, and set the sheet‑pan ready. Store in the fridge until baking.

Substitutions

Swap chicken for firm tofu or tempeh for a vegetarian version. Use canned lentils for instant convenience (rinse and drain).