Healthy Easy Lemon Chicken Veggies

There's something magical about a meal that comes together on a single pan—no complicated steps, no mountain of dishes, just pure, delicious simplicity. This Healthy Easy One-Pan Lemon Chicken and Veggie Bake is the answer to your busy weeknight prayers. Imagine tender, juicy chicken breasts nestled among a rainbow of roasted vegetables, all kissed with a bright, herbaceous lemon marinade that makes every bite sing. It's wholesome comfort food that doesn't compromise on flavor or nutrition, and it's ready in just 45 minutes from start to finish.

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The beauty of this dish lies in its versatility and simplicity. Bell peppers, zucchini, cherry tomatoes, broccoli, and red onion create a medley of textures and flavors that roast to tender perfection alongside the chicken. The marinade—a simple blend of olive oil, fresh lemon, garlic, and aromatic herbs—does double duty, flavoring the protein and vegetables simultaneously. Whether you're cooking for a family dinner or prepping meals for the week ahead, this recipe delivers every single time.

Ingredients

• Protein: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
• Vegetables: 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium zucchini, sliced into half-moons; 1 medium red onion, cut into wedges; 1 cup (150 g) cherry tomatoes, halved; 1 cup (120 g) broccoli florets
• Marinade & Flavorings: 3 tablespoons olive oil; juice and zest of 1 large lemon; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika
• Garnish (optional): Fresh parsley, chopped; lemon wedges

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or shallow roasting pan to prevent sticking and ensure even cooking.

Step 2: Make the Marinade

In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, black pepper, and paprika until well combined. This aromatic marinade will infuse everything with bright, zesty flavor.

Step 3: Arrange Chicken and Vegetables

Place the chicken breasts on the prepared pan, spacing them evenly. Arrange all the vegetables—bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets—around the chicken in a single layer for optimal roasting.

Step 4: Coat with Marinade

Pour the marinade evenly over the chicken and vegetables. Gently toss the vegetables to ensure they're well coated with the flavorful mixture.

Step 5: Bake to Perfection

Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender and lightly caramelized.

Step 6: Optional Broil for Color

For extra golden color and slightly charred edges, broil for 2–3 minutes at the end of cooking. Watch closely to prevent burning.

Step 7: Rest and Serve

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Garnish with freshly chopped parsley and serve with lemon wedges for an extra burst of citrus.

Zusatztipps für die Zubereitung

For even more flavor, consider marinating the chicken for up to 2 hours before baking—this allows the lemon and herbs to penetrate deeper into the meat. If you prefer a heartier meal, add cubed potatoes or sweet potatoes to the pan, though you'll need to increase the baking time by 10–15 minutes to ensure they cook through. Make sure to cut all vegetables into similar-sized pieces so they roast evenly. If your chicken breasts are particularly thick, you can pound them to an even thickness or butterfly them for more consistent cooking.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your preferences and what you have on hand. Swap chicken breasts for boneless, skinless thighs if you prefer darker meat with a bit more fat and flavor. Feel free to substitute or add other vegetables like asparagus, green beans, cauliflower, or sliced carrots—just keep cooking times in mind, as some vegetables may need more or less time. For a spicier kick, add a pinch of red pepper flakes to the marinade. You can also experiment with fresh herbs like rosemary or basil in place of or in addition to the dried oregano and thyme.

Serviervorschläge

This one-pan meal is already complete with protein and vegetables, but you can round it out even more by serving it over fluffy quinoa, brown rice, or cauliflower rice for an extra boost of grains or low-carb option. A crisp green salad with a light vinaigrette makes a refreshing side, or serve with warm crusty bread to soak up any delicious pan juices. For meal prep, divide the chicken and vegetables into individual containers and store in the refrigerator for up to 4 days—they reheat beautifully in the microwave or oven.

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This Healthy Easy One-Pan Lemon Chicken and Veggie Bake proves that eating well doesn't have to be complicated or time-consuming. With minimal prep, one pan, and a handful of wholesome ingredients, you can create a meal that's bursting with flavor, color, and nutrition. Whether you're feeding a family on a busy Tuesday or prepping your lunches for the week, this recipe delivers delicious results every single time. So preheat that oven, gather your ingredients, and get ready to enjoy a vibrant, satisfying dinner that'll have everyone asking for seconds.

Common Recipe Questions

→ Can I use different vegetables in this dish?

Yes, you can substitute or add vegetables like sweet potatoes, carrots, or green beans based on preference and availability.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear upon cutting.

→ Is marinating the chicken necessary?

Marinating enhances flavor and tenderness but can be skipped if you're short on time; the lemon-herb coating still adds great taste.

→ Can this dish be prepared ahead of time?

Yes, you can prepare the marinade and assemble the pan in advance, then bake when ready for a convenient meal solution.

→ What are good side options to serve with this bake?

Quinoa, brown rice, or a fresh green salad complement the bake well, adding texture and variety to your meal.