Sun-Kissed Lemon-Herb Chicken with Rainbow Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Baked with fresh herbs and roasted seasonal vegetables for a vibrant, one-pan meal that's. This Mediterranean-inspired one-pot recipe, ready in about 39 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 1, zested and juiced lemon
• 1 cup baby carrots
• 1 cup cherry tomatoes
• 1 medium, sliced 1/4-inch thick zucchini
• 1/2 tsp salt
• 1/4 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Place chicken breasts in a single layer on a parchment-lined baking sheet. Brush each breast with 1 tbsp olive oil, then rub with 1 tsp rosemary, 1/2 tsp thyme, lemon zest, and 1/4 tsp salt.
2. Step 2: Arrange carrots, cherry tomatoes, and zucchini around chicken. Drizzle with remaining 2 tbsp olive oil, then sprinkle with remaining 1 tsp rosemary, 1/2 tsp thyme, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Roast for 22-25 minutes until chicken reaches 165°F internally and vegetables are tender-crisp with golden edges, basting once halfway with lemon juice.