One-Pan Lemon Herb Chicken & Veggies: A 30-Minute Healthy Dinner

When time is short but you crave a nutritious, home-cooked meal, this one-pan wonder is your answer. Juicy chicken breasts and vibrant vegetables roast together with zesty lemon and aromatic herbs for a flavorful, balanced dinner with minimal cleanup.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 1 small red onion, sliced
• 3 tablespoons olive oil, divided
• 2 lemons (1 juiced, 1 sliced)
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Season the Chicken: Pat the chicken breasts dry. In a small bowl, mix 2 tbsp olive oil, the juice of 1 lemon, minced garlic, rosemary, oregano, paprika, salt, and pepper. Brush this mixture generously over both sides of the chicken.
3. Toss the Veggies: On the prepared baking sheet, toss the bell peppers, zucchini, cherry tomatoes, and red onion with the remaining 1 tbsp of olive oil. Season with a pinch of salt and pepper.
4. Arrange & Roast: Push the vegetables to the sides of the pan, creating space in the center. Place the seasoned chicken breasts in the center. Arrange lemon slices around the chicken.
5. Cook: Roast in the preheated oven for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
6. Rest & Serve: Remove from the oven and let the chicken rest for 3-5 minutes. Garnish with fresh chopped parsley before serving.

Tips for Success

Even Cooking: For uniform thickness, lightly pound the thicker ends of the chicken breasts with a meat mallet or rolling pin before seasoning.

Veggie Swap: Use any quick-roasting vegetables you have on hand, like broccoli florets, asparagus, or sliced mushrooms.

Extra Flavor: Add a sprinkle of grated Parmesan cheese over the veggies in the last 5 minutes of roasting for a savory, golden finish.

Nutrition Information (Per Serving)

Note: Nutrition is an estimate and may vary based on specific ingredients used.

Calories: ~320 | Protein: 36g | Carbohydrates: 12g | Fiber: 3g | Sugar: 6g | Fat: 14g | Saturated Fat: 2g