Reset Lemon-Dill Chicken with Roasted Vegetables
A satisfying, protein-packed meal to reset cravings and support sustained energy after a Whole30 reboot. This Mediterranean-inspired Whole30 recipe, ready in about 28 minutes, pairs chicken breast, zucchini, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, 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
- 4 oz, boneless and skinless chicken breast
- 1 medium, sliced 1/4-inch thick zucchini
- 1/2, thinly sliced bell pepper
- 1/2, zested and juiced lemon
- 1 tsp, fresh and chopped dill
- 2 tbsp olive oil
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat chicken dry with paper towels, then rub with 1/2 tsp sea salt, 1/4 tsp lemon zest, and 1/2 tsp dill.
- Step 2: Toss zucchini and bell pepper with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp lemon zest, then spread in a single layer on a baking sheet.
- Step 3: Place chicken on the baking sheet with vegetables, drizzle with remaining 1 tbsp olive oil, and roast at 375°F (190°C) for 18 minutes until chicken reaches 165°F (74°C) and vegetables are tender-crisp.
- Step 4: Remove from oven, sprinkle with remaining lemon zest and 1/2 tsp fresh dill, then let rest for 5 minutes before serving to allow juices to redistribute.
