Lemon-Herb Baked Chicken with Roasted Rainbow Veggies

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

With aromatic herbs paired with caramelized seasonal vegetables for a vibrant, nutrient-packed meal. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 cups broccoli florets
• 2 cups cherry tomatoes
• 1, sliced into wedges red onion
• 1 tbsp balsamic vinegar

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 4 chicken breasts on a parchment-lined baking sheet.
2. Step 2: Drizzle 2 tbsp olive oil over chicken, then sprinkle with 1 lemon zest, 1 lemon juice, 2 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper, rubbing to coat evenly.
3. Step 3: Arrange 2 cups broccoli florets, 2 cups cherry tomatoes, and 1 red onion wedge around chicken. Drizzle with 1 tbsp balsamic vinegar.
4. Step 4: Bake for 22-25 minutes until chicken reaches 165°F internally and vegetables are tender with slight caramelization.
5. Step 5: Let rest 5 minutes before serving to lock in juices.