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whole30 sheet pan lemon and herb chicken

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 Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main Dish
Cuisine: American
Keyword: Chicken
Servings: 4 meals
Calories: 313kcal
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: 1meal | Calories: 313kcal | Carbohydrates: 35.9g | Protein: 32.1g | Fat: 5g | Fiber: 5.2g
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