Lemon Herb Chicken and Potato Sheet Pan
This simple sheet pan meal will save you on busy days during the Whole30! It comes together in minutes, and the combination of onions and roasted lemon adds tons of flavor. Add peppers, mushrooms, or cauliflower, based on what you have on hand.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 meals
- 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
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.
Nutrition for 1 out of 4 servings:
32.1g Protein | 35.9g Carbs | 5g Fat | 5.2g Fiber | 313 Calories