Easy Sheet Pan Chicken Lunch or Dinner
Purity and simplicity. That’s what the Whole30 diet is about. It involves the elimination of sugar, alcohol, grains, legumes, soy, and dairy for 30 days, with the idea in mind of improved mental clarity and reduction of certain allergic reactions. While it can be difficult to stay compliant on the Whole30 for the entire 30 days of its duration, it is still certainly possible to eat foods that are delicious, satisfying, and packed with complex flavors! At MPOF, our goal is, of course, to provide our readers with recipes that meet the criteria of a number of different meal plans, including Whole30, and that’s the spirit behind today’s meal prep idea—A lemon herb chicken and potato sheet pan recipe that’s both satisfying and bursting with flavor!
Coming together in just under an hour, we love this meal prep idea because it’s so simple to make! All you have to do is prep the ingredients and pop them into the oven. In fact, we really love our sheet pan recipes, and that’s why you’ll find so many sheet pan meal prep ideas on our website. We’ve linked you to a few of them below. While we recommend using peppers, mushrooms, or cauliflower, another reason this is such a great meal prep idea is that you can substitute those veggies with any that you like or have on hand! We found that the lemon and onions to be complimentary flavors for just about any vegetable pairing under the sun that one might want to use.
Whole30 Lemon Herb Chicken and Potato Sheet Pan Ingredients:
- 1 pound chicken breasts, cut into chunks
- 2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 pound red potatoes, sliced thin
- 2 tablespoons fresh thyme, chopped (or 1 teaspoon dried)
- 1 onion, diced
- 2 tablespoons lemon juice
- ½ teaspoon of sea salt
- Black pepper, to taste
- 1 tablespoon olive oil
- 4 cups broccoli, chopped
- 1 lemon, sliced
How long will this Lemon Herb Chicken and Potato Sheet Pan recipe last for?
We recommend eating all four portions of this meal prep within 3-4 days of cooking it, for optimum freshness.
Can this Lemon Herb Chicken and Potato Sheet Pan recipe be frozen?
Yes, it absolutely can! Generally speaking, poultry can last up to 4-months in the freezer.
How do you make this Lemon Herb Chicken and Potato Sheet Pan recipe?
It’s truly the simplicity of this lemon herb chicken meal prep idea that makes it such a great lunch or dinner option! Begin its preparation by preheating your oven to 425° F. Add chunks of chicken, herbs, lemon juice, salt, and pepper to a bowl and mix well. Set aside and allow to marinate. Next, get out your sheet pan and add onions and potatoes to it, then drizzle with olive oil. Mix to evenly coat, and then bake for 25 minutes. Now add your marinated chicken and broccoli, and distribute the sliced lemon on top. Return the pan to the oven for 10-12 minutes until the chicken has been fully cooked, and voila! You’re done.
How to portion this Lemon Herb Chicken and Potato Sheet Pan recipe?
Just like the simplicity of this meal prep idea itself, the portioning is equally so. We suggest storing it in single-compartment containers, which can be bought on Amazon.
More sheet pan meal prep ideas:
Sheet pan meals are amazing, especially the ones we feature on Meal Prep On Fleek!
Check out this Sheet Pan Chimichurri Chicken and Veggies, Sriracha Honey Glazed Salmon or Sweet Potato Breakfast Hash for next week!
Other tips for making this Lemon Herb Chicken and Potato Sheet Pan recipe:
- Consider getting a commercial-grade sheet pan for even cooking temperatures!
Lemon Herb Chicken and Potato Sheet Pan
Ingredients
- 1 pound Chicken Breast cut into chunks
- 2 tbsp fresh rosemary chopped (or 1 tsp dried)
- 2 tbsp fresh thyme chopped (or 1 tsp dried)
- 2 tbsp lemon juice
- 1/2 tsp Sea Salt
- black pepper to taste
- 1 tbsp olive oil
- 1 pound red potatoes sliced thin
- 1 large onion sliced
- 4 cups Broccoli chopped
- 1 Lemon sliced
Instructions
- Preheat oven to 425.
- In a bowl, add chunks of chicken, herbs, lemon juice, salt, and pepper.
- Mix well to combine. Set aside to marinade.
- On a baking tray, add onions and potatoes, and drizzle with olive oil. Mix to evenly coat, and then bake for 25 minutes.
- Add chicken and broccoli to the baking tray, and add lemon slices on top.
- Return to the oven for 10-12 minutes, until chicken is cooked through.
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