One-Pan Chicken and Veggie Bowl

By AislePrompt Editorial · ·

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 flavorful, protein-packed meal with roasted chicken, sautéed vegetables, and a creamy lemon-herb sauce. This Mediterranean-inspired chicken recipe (vegetarian-friendly), ready in about 50 minutes, pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Place chicken breasts on the sheet and season with salt, pepper, and 1 tbsp olive oil. Roast for 20 minutes until golden.
  2. Step 2: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add mixed vegetables and cook for 5 minutes until tender.
  3. Step 3: In a small bowl, whisk together lemon juice, remaining 1 tbsp olive oil, and chopped parsley. Pour over the chicken and vegetables. Toss to coat evenly.
  4. Step 4: Transfer everything to the baking sheet and roast for an additional 10 minutes until the sauce thickens and the chicken is fully cooked.

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