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 developed and reviewed.

A simple, one-pan dinner featuring chicken breasts and seasonal vegetables roasted in a fragrant lemon-herb sauce with minimal cleanup. This Mediterranean-inspired one-pot recipe (whole30), ready in about 40 minutes, pairs boneless skinless chicken breasts, avocado oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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, minced garlic cloves
1/2 cup lemon juice
2 tbsp, chopped fresh rosemary
2 tbsp, chopped fresh thyme
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.