Sheet-Pan Lemon Herb Chicken with Roasted Vegetables
A high-protein, one-pan dinner that keeps portions simple and reheats well for lunch.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red onion, cut in wedges
- 2 tbsp olive oil
- 2 lemons (juice of one, one sliced)
- 2 tsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
Method
- Heat the oven to 425F and line a large sheet pan.
- Toss potatoes and onion with 1 tbsp olive oil, salt and pepper; roast 15 minutes.
- Toss chicken with remaining oil, lemon juice, oregano, garlic, salt and pepper.
- Add chicken and broccoli to the pan, top with lemon slices, and roast 20-25 minutes until the chicken reaches 165F.
- Rest 5 minutes, then divide into four portions.
Roughly 430 calories and 38 g protein per serving. Pair with a side salad if you need more volume.
General wellness information only. This is not medical or individualized nutrition advice — talk with your care team before changing your eating plan, especially if you take GLP-1 medication.
These recipes are general nutrition education from the Wellness & Balance care team. They are not a diagnosis, a prescription, or a personalised meal plan. Nutrition figures are estimates and vary with the exact ingredients you use. Talk with your clinician before making changes if you have a food allergy, kidney or liver condition, diabetes, or are pregnant or breastfeeding.
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