Sheet-Pan Lemon Chicken and Veg

Meal Slot:

Dinner

Prep Time:

minutes

Cook Time:

minutes

Protein:

Carbs:

Fat:

Cuisine:

American

Allergens:

Serves:

Chicken thighs roast at high heat with broccoli florets, sweet potato, olive oil, and minced garlic; finish with a squeeze of fresh lemon.

Heat oven to 425°F (220°C). Line a sheet pan with parchment for easier cleanup (optional).
Toss sweet potato and broccoli with half the olive oil, a pinch of salt, and black pepper. Spread on the pan and roast 10 minutes.
Push vegetables to the sides. Toss chicken with the remaining oil, minced garlic, salt, and pepper; place chicken in the center of the pan.
Roast 15–20 minutes more, until chicken is cooked through and vegetables are tender.
Finely zest the lemon over the pan, then squeeze the lemon juice over everything.
Rest 5 minutes, taste and adjust seasoning, and serve.

Featured Recipes

Diced chicken, rinsed quinoa, beans, tomatoes, onion, and peppers slow‑cook in broth until thick; finish with cilantro and lime.

Fluffy egg whites baked with mixed vegetables until just set—high‑protein, light, and sliceable for simple breakfasts or meal‑prep.

A light and creamy shake made with whey protein and almond milk. Perfect as an add-on snack when you need a quick protein boost.

Crisp‑edged tofu stir‑fried with broccoli, bell pepper, and onion in a soy‑ginger‑garlic glaze with a touch of honey and sesame—savory, fast, and…

A cozy tomato-chickpea curry simmered with garam masala and fresh spinach - plant-powered comfort with pantry staples.