Garlic Herb Chicken with Roasted Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein
395 cal
45g protein
20g carbs
15g fat
per serving · estimated
Ingredients
- 4 pieces (about 6 oz each) Boneless, skinless chicken breasts
- 1 1/2 tbsp Olive oil
- 2 cloves Garlic cloves
- 2 cups Mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 1 tsp Fresh thyme or rosemary
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 Lemon
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper.
- Rub the mixture evenly over the chicken breasts. Arrange on one side of the baking sheet.
- Chop vegetables into bite-sized pieces, toss with remaining olive oil, salt, and pepper, and spread on the other side of the baking sheet.
- Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- While baking, cut lemon in half and squeeze fresh lemon juice over the cooked chicken and vegetables before serving.
- Serve hot, garnished with extra herbs if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.