Description
A simple and delicious weeknight meal combining juicy chicken breasts and vibrant veggies with a zesty lemon herb sauce.
Ingredients
Scale
- 4 chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons olive oil
- 3 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and pepper.
- Coat chicken breasts with the lemon herb mixture.
- Arrange the broccoli and carrots around the chicken on a sheet pan, drizzling with any remaining mixture.
- Bake for 25-30 minutes until chicken reaches 165°F (75°C) and veggies are tender.
- Garnish with fresh parsley before serving.
Notes
You can substitute chicken thighs for breasts and mix in your favorite vegetables. Fresh herbs can enhance flavor; consider doubling their quantity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg