Everyday Simple

Lemon-Herb Chicken & Vegetable Sheet Pan

Name: Lemon-Herb Chicken & Vegetable Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 medium zucchini; 2 bell peppers; 1 red onion; 2 tbsp olive oil; 1 lemon; 2 tsp dried oregano; 3 cloves garlic

One pan, 15 minutes of prep. Chicken thighs roast alongside zucchini, peppers and red onion with lemon and oregano.

Mediterranean

Dinner

Gluten-free

Dairy-free

Heart-friendly

Prep

15 min

Cook

30 min

Serves

Level

Easy

Lean protein plus two cups of vegetables per serving, roasted instead of fried. Lemon and herbs carry the flavor so added salt stays low.

Ingredients

Servings

1.5 lb boneless skinless chicken thighs
2 medium zucchini
2 bell peppers
1 red onion
2 tbsp olive oil
1 lemon
2 tsp dried oregano
3 cloves garlic

View recipe grocery list

Instructions

1Heat oven to 425°F. Line a large sheet pan with parchment.
2Slice zucchini, peppers and onion into thick strips; mince the garlic.
3Toss everything with olive oil, oregano, garlic, and the juice and zest of the lemon.
4Spread in a single layer and roast 28–32 minutes, until chicken reaches 165°F.
5Rest 5 minutes and serve with the pan juices spooned over.

Nutrition per serving

380

Calories

34g

Protein

14g

Carbs

Fiber

320mg

Sodium

Estimates only. For nutrition guidance tailored to your labs and conditions, ask about our Nutrition Medical Review or build a personalized meal plan.