Name: Lemon Herb Chicken Sheet Pan with Rainbow Vegetables
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts, pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes); 4 tablespoons lemon (about 1 lemon); 1 teaspoon lemon zest; 3 tablespoons olive oil; 1 teaspoon honey (or maple syrup); [b]Seasonings[/b]; 2 teaspoons sea salt; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; [b]For the vegetables/b]; 1/2 cup cherry tomatoes, cut in half; 1/2 red bell pepper, cut into 1" chunks; 1/3 cup chopped carrots; 1/2 orange bell pepper, cut into 1" chunks; 1/3 yellow bell pepper, cut into 1" chunks; 1/3 cup snap peas; 1/3 cup broccoli florets; 1/3 cup chopped zucchini; 1/2 cup baby potatoes, cut in half; 1/2 cup purple baby potatoes, cut in half; 1/2 cup radishes; [b]For Meal Prep:[/b]; Your favorite cooked carb - quinoa, rice, farro, pasta, noodles, cauliflower rice, roasted sweet potatoes etc.; 4 Lunchbox containers

Lemon Herb Chicken Sheet Pan with Rainbow Vegetables – an easy one pan meal perfect for busy weeknights. Best of all, so simple customize and great for meal prep! Plus step-by-step video!

Sheet pan meals have become a regular thing around here for a while. When my husband and I first got married, we’d get home pretty late from work. Cooking was kind of the last thing on my mind, so I would go rummaging through the fridge and try to find whatever I could that fit on a sheet pan and into the oven it went.

Now with our even busier schedule and all the traveling I’ve been doing lately, they are such a life saver. They take hardly any time at all to prep and I love that clean up is a breeze – especially if you line your pan with foil or parchment paper.

This Lemon Herb Chicken Sheet Pan with Rainbow Vegetables happened back in February and is just perfect for spring. Does it look familiar? If so, that’s because this is just another version of these Rainbow Roasted Vegetables I posted last month.

I simply added the chicken for the hubs and my son that same day while I did the photo and video-shoot. So now it’s a complete meal with protein. Plus it comes together easily and the hardest part is just chopping all the veggies.

And you totally don’t have to arrange the veggies into a rainbow if you are pressed for time. Just toss your favorite variety together on the pan.

For this Lemon Herb Chicken Sheet Pan with Rainbow Vegetables, I used:

cherry tomatoes
red bell peppers
orange bell peppers
carrots
broccoli
snap peas
zucchini
baby potatoes
purple baby potatoes
radishes

I added some lemon, honey and olive oil along with these seasonings:

sea salt
black pepper
garlic powder
dried thyme
dried oregano
smoked paprika

Everything gets roasted up for about 18-20 minutes, or until the chicken is cooked through and the veggies are tender. Easy peasy and there’s practically no clean-up!

What you get is a simple, healthy and super pretty meal for spring, summer or even this Easter weekend!

This Lemon Herb Chicken Sheet Pan would also be fantastic for Sunday meal prep for your work or school lunch boxes. Just divide them into some lunch containers and pair them over with your favorite carb – cauliflower rice, quinoa, rice or pasta.

Some make-ahead tips:

Prep the vegetables the day before and store in a large zip-top freezer bag.
Combine the seasonings ahead of the time and store in a jar or resealable container.
If serving with rice, quinoa or pasta, make a big batch and store in a large resealable container in the fridge.

Yields 4 servings

Lemon Herb Chicken Sheet Pan with Rainbow Vegetables

Lemon Herb Chicken Sheet Pan with Rainbow Vegetables – an easy one pan meal perfect for busy weeknights.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

2 boneless, skinless chicken breasts, pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes)

4 tablespoons lemon (about 1 lemon)

1 teaspoon lemon zest

3 tablespoons olive oil

1 teaspoon honey (or maple syrup)

Seasonings

2 teaspoons sea salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

[b]For the vegetables/b]

1/2 cup cherry tomatoes, cut in half

1/2 red bell pepper, cut into 1" chunks

1/3 cup chopped carrots

1/2 orange bell pepper, cut into 1" chunks

1/3 yellow bell pepper, cut into 1" chunks

1/3 cup snap peas

1/3 cup broccoli florets

1/3 cup chopped zucchini

1/2 cup baby potatoes, cut in half

1/2 cup purple baby potatoes, cut in half

1/2 cup radishes

For Meal Prep:

Your favorite cooked carb - quinoa, rice, farro, pasta, noodles, cauliflower rice, roasted sweet potatoes etc.

4 Lunchbox containers

Instructions

Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier clean up.
In a medium bowl, combine the lemon juice, lemon zest, olive oil, honey and seasonings.
Pour 1/2 into a large resealable zip-top bag and add chicken. Seal tightly and rub marinade into chicken.
Add chopped vegetables separately (according to the colors of the rainbow if you want to arrange them like I did - if not just add them all together) to the bowl with the remaining marinade (reserving 1-2 teaspoons for topping chicken at the end).
Toss vegetables and arrange onto the prepared sheet pan, either in separate rows according to colors of the rainbow, or any way you like.
Add chicken to the pan and bake in oven for 8 minutes. Toss vegetables and flip chicken, then return to the pan to bake for another 10-12 minutes, or until the chicken is cooked through (depending on how thick your chicken is - I pounded mine to pretty thin pieces so they cooked fast). Drizzle with reserved marinade.
Serve hot with your favorite side or if meal prepping, divide into lunch boxes.