LEMON HERB CHICKEN & ROASTED VEGGIES
Description
Get ready for a flavor-packed meal that's as easy to make as it is delicious! This sheet-pan recipe brings together juicy chicken thighs and a colorful mix of broccoli, zucchini, and bell pepper, all seasoned with classic herbs and a bright lemon finish. It's the perfect solution for a busy weeknight and a fantastic way to prep healthy lunches for the week ahead. With minimal cleanup, this meal proves that healthy eating can be both simple and satisfying.
Ingredients
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl, toss the chicken, broccoli, zucchini, and bell pepper with olive oil, minced garlic, oregano, thyme, salt, and pepper.
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Spread the mixture in a single layer on a large baking sheet.
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Roast for 25-35 minutes, or until the chicken is cooked through and the vegetables are tender.
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Squeeze fresh lemon juice over the chicken and veggies after they come out of the oven.
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Divide the mixture evenly into 5 meal prep containers.
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NOTE: If you would like the broccoli more crisp, wait to add the broccoli until the last 15 minutes of cooking time.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 20g7%
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
