Gluten-Free Baked Lemon Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Juicy baked chicken breasts marinated in lemon, garlic, and herbs, served alongside tender roasted seasonal vegetables. This Mediterranean-inspired gluten-free recipe (low carb), ready in about 50 minutes, pairs boneless skinless chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 cup baby carrots
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Place 4 boneless skinless chicken breasts in a large bowl or zip-top bag. Pour marinade over chicken, toss to coat well, and let sit for 15 minutes at room temperature.
3. Step 3: Arrange marinated chicken breasts on a large rimmed baking sheet. Spread 2 sliced zucchini, 1 large chopped red bell pepper, and 1 cup baby carrots around the chicken. Drizzle vegetables with 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over chicken and vegetables before serving.