Healthy Easy Lemon Chicken (Printable)

Juicy chicken breasts baked with vibrant vegetables and bright lemon-herb flavors in one dish.

# Components:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into half-moons
05 - 1 medium red onion, cut into wedges
06 - 1 cup cherry tomatoes, halved
07 - 1 cup broccoli florets

→ Marinade & Flavorings

08 - 3 tablespoons extra virgin olive oil
09 - Juice and zest of 1 large lemon
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt
14 - 0.5 teaspoon black pepper
15 - 0.5 teaspoon paprika

→ Garnish

16 - Fresh parsley, chopped
17 - Lemon wedges

# Method:

01 - Preheat oven to 425°F. Lightly grease a large baking sheet or shallow roasting pan.
02 - In a small mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, black pepper, and paprika until well combined.
03 - Position chicken breasts on the prepared pan and arrange all vegetables in a single layer around the chicken.
04 - Pour the prepared marinade evenly over the chicken and vegetables. Gently toss vegetables to ensure even coating.
05 - Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - Broil for 2 to 3 minutes at the end to achieve additional browning if desired.
07 - Allow the dish to rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time doing literally anything else.
  • The lemon-herb marinade is so bright and flavorful, you won't miss heavy sauces or extra oils.
  • Meal prep becomes effortless when you can bake this on Sunday and eat well all week.
02 -
  • Don't skip the resting period—I learned this the hard way when I sliced into chicken straight from the oven and watched all the juices run onto the plate instead of staying inside the meat.
  • The marinade amount is calculated so it creates a light sauce as the vegetables release their moisture; resist the urge to double it, or you'll end up with too much liquid.
03 -
  • If you're marinating the chicken ahead of time for extra flavor, do it for up to 2 hours in the fridge before baking—any longer and the lemon juice can start to break down the protein's texture.
  • Cut your vegetables to roughly the same thickness so everything finishes cooking at the same time; a zucchini slice the size of a quarter cooks much faster than a thick bell pepper wedge.
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