Italian Lemon Herb Chicken with Roasted Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein
375 cal
40g protein
20g carbs
15g fat
per serving · estimated
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 1 1/2 tbsp olive oil
- 1 large lemon
- 2 cloves garlic cloves
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- to taste salt and pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- In a small bowl, mix 2 tbsp olive oil, juice of half the lemon, minced garlic, oregano, thyme, salt, and pepper.
- Brush the chicken breasts with half of the lemon herb mixture. Toss the vegetables with the remaining mixture and 1 tbsp olive oil.
- Arrange chicken and vegetables on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Remove from oven and let rest for 5 minutes. Slice the chicken if desired.
- Serve chicken with roasted vegetables, garnished with lemon wedges if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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