Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 tbsp extra virgin olive oil; 2 cup broccoli florets; 1 cup carrots; 2 cup zucchini; 2 clove garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp sea salt; 0.5 tsp black pepper; 1 whole lemon

Nutrition

Per serving

446 calories

Protein: 50g; 41% of calories
Carbs: 45g; 37% of calories
Fat: 12g; 22% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breasts into 1-inch bite-sized pieces and slice the carrots and zucchini into rounds.
In a large mixing bowl, whisk together the olive oil, the juice and zest of the lemon, minced garlic, rosemary, thyme, salt, and pepper.
Add the chicken, broccoli florets, carrots, and zucchini to the bowl, tossing thoroughly to ensure everything is well-coated in the herb oil.
Spread the chicken and vegetable mixture across the prepared baking sheet in a single, even layer to ensure even roasting.
Roast in the oven for 22 to 25 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
Allow the meal to cool slightly before dividing into two equal portions for your weekly meal prep containers.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes