Sautéed Garlic Herb Chicken with Weekly Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender chicken breasts pan-seared with garlic and herbs, paired with a medley of roasted vegetables perfect for a weekly meal prep. This Mediterranean-inspired meal-prep recipe, ready in about 50 minutes, pairs chicken breast, garlic cloves, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pieces (6 oz each) chicken breast
• 4 cloves, minced garlic cloves
• 2 tsp, chopped fresh thyme
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium, cut into 1-inch pieces carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch chunks red bell pepper
• 1 tsp, chopped rosemary
• 1 tbsp lemon juice

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots cut into 1-inch pieces, 2 medium zucchinis sliced into 1/2-inch rounds, and 1 large red bell pepper cut into 1-inch chunks with 1 tbsp olive oil, 1 tsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 pieces of 6 oz chicken breast with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp chopped fresh thyme. Add 4 minced garlic cloves to the oil and sauté for 30 seconds until fragrant.
3. Step 3: Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until golden and cooked through (internal temperature 165°F). Remove from heat and drizzle 1 tbsp lemon juice over the chicken.
4. Step 4: Serve the garlic herb chicken alongside the roasted weekly vegetable medley for a balanced and flavorful meal.