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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.
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Prep Time:
15
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
50
minutes
minutes
Course:
Main Dish
Cuisine:
American
Keyword:
Chicken
Servings:
4
meals
Calories:
313
kcal
Author:
Meal Prep on Fleek
Ingredients
1
pound
Chicken Breast
cut into chunks
2
tablespoon
fresh rosemary
chopped (or 1 teaspoon dried)
2
tablespoon
fresh thyme
chopped (or 1 teaspoon dried)
2
tablespoon
lemon juice
½
tsp
Sea Salt
black pepper
to taste
1
tablespoon
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.
Video
Notes
Nutrition for 1 out of 4 servings:
32.1g Protein | 35.9g Carbs | 5g Fat | 5.2g Fiber | 313 Calories
Nutrition
Serving:
1
meal
|
Calories:
313
kcal
|
Carbohydrates:
35.9
g
|
Protein:
32.1
g
|
Fat:
5
g
|
Fiber:
5.2
g
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@mealpreponfleek
or tag
#mealpreponfleek
!