Description
A vibrant one-pan meal with tender chicken cubes and roasted vegetables, bursting with fresh lemon zest, aromatic herbs, and a colorful medley of farm-fresh produce. Simple to prepare, wholesome, and perfect for effortless weeknight dinners.
Ingredients
1.5–2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
4 cups mixed vegetables (e.g., cherry tomatoes, zucchini, bell peppers, baby potatoes, red onion)
2 medium lemons (1 juiced, 1 zested)
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon fresh dill (or ½ teaspoon dried), chopped
1 teaspoon salt
½ teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
Pat chicken cubes dry and toss with salt and pepper
Spread vegetables on a sheet pan and coat with olive oil, salt, and pepper
In a bowl, combine chicken, lemon zest, 1 tablespoon lemon juice, garlic, oregano, and dill
Arrange seasoned chicken on top of the vegetables on the pan
Roast for 25-30 minutes until chicken is golden and vegetables are tender
Notes
Let the pan rest for 5-10 minutes before serving
Vegetables can be swapped with seasonal options like broccoli, carrots, or Brussels sprouts
Add a splash of lemon juice during roasting for extra brightness
Store leftovers in an airtight container in the fridge for up to 3 days
Nutrition
- Serving Size: 1 personal serving
- Calories: 420
- Sugar: 6g
- Sodium: 2g
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg