Lemon-Herb One-Pan Chicken with Roasted Veggies

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple, one-pan dinner featuring chicken breasts and seasonal vegetables roasted in a fragrant lemon-herb sauce with minimal cleanup. This Mediterranean one-pot recipe (whole30), ready in about 40 minutes, pairs boneless skinless chicken breasts, avocado oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 310 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 "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 310 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken breasts
2 tbsp avocado oil
3 garlic cloves, minced
1/2 cup lemon juice
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 cups baby carrots
2 cups broccoli florets
1 cup cherry tomatoes
1/4 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat chicken breasts dry and season with 1/4 tsp sea salt and 1/4 tsp black pepper. Place chicken in a large oven-safe skillet or baking dish.
Step 2: Heat 1 tbsp avocado oil in the skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1/2 cup lemon juice, 2 tbsp chopped rosemary, and 2 tbsp chopped thyme. Stir to combine.
Step 3: Arrange 2 cups baby carrots and 2 cups broccoli florets around the chicken. Drizzle with remaining lemon-herb mixture and sprinkle with a pinch of salt and pepper.
Step 4: Roast for 20-25 minutes, until chicken reaches 165°F internal temperature and vegetables are tender. During the last 5 minutes, add 1 cup cherry tomatoes and toss to coat in sauce. Serve immediately.