Lemon-Garlic Chicken and Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A simple, flavorful meal with pan-seared chicken and mixed vegetables roasted with lemon and garlic. This mediterranean-inspired chicken (gluten free, whole30) ready in about 40 minutes pairs chicken breasts, broccoli florets, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1.5 pounds, trimmed chicken breasts
• 2 cups broccoli florets
• 1 medium, sliced into 1/2-inch strips bell peppers
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1.5 pounds trimmed chicken breasts dry. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C).
2. Step 2: While chicken cooks, toss 2 cups broccoli florets and 1 medium sliced bell pepper with 1 tbsp olive oil, 1 tbsp lemon juice, 4 minced garlic cloves, and 1 tsp dried thyme in a bowl.
3. Step 3: Transfer chicken to a plate and let rest. Add vegetable mixture to the same skillet over medium heat, stirring occasionally, for 10-12 minutes until tender-crisp and slightly charred. Slice chicken and serve over vegetables.