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  • thelosogal

One-Pan Lemon Chicken with Roasted Vegetables for One

This dish is packed with flavor and comes together in under 30 minutes, making it perfect for a busy weeknight. Plus, it's all cooked on one pan, so cleanup is a breeze! This recipe is also easily scaled up to accommodate more people, or to have leftovers.

Before the oven!


  • 1 boneless, skinless chicken breast

  • 1/2 tablespoon olive oil

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 1/4 cup unsalted chicken broth

  • 1/2 lemon, sliced

  • 1/2 cup Brussels sprouts, halved

  • 1/2 cup broccoli florets


  1. Preheat oven to 400°F.

  2. In a small bowl, whisk together olive oil, thyme, garlic powder, and black pepper. Rub the mixture onto the chicken breast.

  3. Place the chicken in a single layer in a baking dish. Pour the chicken broth around the chicken, then top with lemon slices.

  4. Arrange the Brussels sprouts and broccoli around the chicken.

  5. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.


  • For added flavor, you can marinate the chicken in the olive oil and herb mixture for 30 minutes before cooking.

  • You can also use other vegetables in this recipe, such as carrots, potatoes, or sweet potatoes.

  • Serve this dish with brown rice or quinoa for a complete meal.

Nutritional Information:

* Calories: 350

* Fat: 15g

* Carbohydrates: 30g

* Protein: 35g

* Sodium: 150mg (depending on the ingredients used)

This recipe is just a starting point, so feel free to get creative and add your own favorite ingredients. With a little planning, you can easily enjoy delicious and healthy meals that are low in sodium and fit your dietary needs.

I hope you enjoy this recipe!

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