Quick & Healthy Weeknight Meals
A flavorful and easy sheet pan meal featuring tender lemon-herb chicken and roasted vegetables, perfect for a quick and healthy dinner any night of the week. Emphasizes clean ingredients and minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 lb baby red potatoes halved or quartered
- 1 cup carrots chopped
- 1 cup green beans trimmed
- 2 tbsp olive oil extra virgin
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.125 tsp black pepper freshly ground
- 1 lemon thinly sliced or juiced
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the cubed chicken, potatoes, carrots, and green beans.
- Drizzle with olive oil and sprinkle with oregano, thyme, garlic powder, salt, and black pepper. Toss well until all ingredients are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange lemon slices among the ingredients.
- Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You may want to gently toss halfway through cooking for even browning.
- Serve immediately, optionally with an extra squeeze of fresh lemon juice.
Notes
Feel free to customize the vegetables based on seasonality or preference; broccoli, bell peppers, or zucchini make great additions. For crispier results, ensure ingredients are in a single layer on the baking sheet. A squeeze of fresh lemon juice after roasting brightens all the flavors.