Sheet Pan Lemon-Rosemary Chicken & Veggies
Gluten-Free • Dairy-FreeUnder 30 MinsHigh Protein • Low CalorieSheet Pan • Meal Prep FriendlyDinner
Easy
30mins
280 kcal
4 servings
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!
A vibrant, one-pan meal perfect for batch cooking. Roasted chicken and vegetables flavored with fresh rosemary and lemon, served over crisp lettuce.
If you are looking for a healthy and light dinner that comes together in a flash, this Sheet Pan Lemon-Rosemary Chicken & Veggies is about to become your new favorite go-to recipe. Batch cooking doesn't have to mean heavy stews or endless hours in the kitchen. By utilizing a single baking pan, you can quickly prep a vibrant, nutritious meal that provides lunches or dinners for days to come. The beauty of this Sheet Pan Lemon-Rosemary Chicken & Veggies lies in its incredible versatility and the bright, fresh flavors it brings to the table. We are taking highly nutritious, fresh ingredients like earthy aubergine, crisp red bell pepper, and hearty broccoli, and roasting them until they reach caramelized perfection. The lean chicken breast soaks up the aromatic, piney notes of fresh rosemary and the zesty, bright kick of freshly squeezed lemon juice.
Serving this warm, savory medley over a cool, crisp bed of fresh lettuce creates a wonderful contrast in temperatures and textures, ensuring every single bite is incredibly satisfying without weighing you down. This Sheet Pan Lemon-Rosemary Chicken & Veggies is naturally gluten-free, dairy-free, and packed with high-quality protein and essential dietary fiber. Whether you are meal-prepping for a busy work week or just need a simple, stress-free light dinner after a long day, this colorful and effortless dish hits all the right notes.
Ingredients
- 500 g Chicken Breast (2 large breasts)
- 1 medium Aubergine
- 1 large Red Bell Pepper
- 1 head Broccoli
- 2 medium Tomato
- 2 sprigs Rosemary
- 1 whole Lemon
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 head Lettuce (about 4 cups chopped)
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Chop the chicken breast, aubergine, red bell pepper, broccoli, and tomatoes into bite-sized pieces and spread them evenly across the baking sheet.
- 3Drizzle the olive oil all over the ingredients.
- 4Sprinkle the garlic powder, salt, and black pepper over the top. Strip the leaves from the rosemary sprigs and scatter them across the pan. Toss everything well to ensure it is evenly coated.
- 5Slice half of the lemon into thin rounds and tuck them in among the vegetables. Squeeze the juice from the remaining half of the lemon over the entire pan.
- 6Roast in the oven for 20-25 minutes, or until the chicken breast is fully cooked and the broccoli and aubergine are tender with slightly charred edges.
- 7While the meal is roasting, chop the lettuce and divide it into your meal prep containers or serving bowls.
- 8Remove the pan from the oven and allow it to cool slightly before spooning the warm mixture over the crisp lettuce.
Chef's Tips
- •Let the roasted mix cool for a few minutes before placing it on the lettuce to keep the greens crisp.
- •For even faster prep during the week, chop all your vegetables the night before and store them in an airtight container.
K
Recipe By
Kitchen Buddy Chef