Servings
Font
Back
0 from 6 votes

Lemon Pepper Chicken Breasts with Roasted Vegetables

This baked Lemon Pepper Chicken Breasts with Roasted Vegetables is such a simple but delicious meal prep! Super easy to double this recipe for more servings or prep extra for the freezer.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 servings
Course: Main Course
Cuisine: American

Ingredients

For the chicken:
  • 2 lemon 1½ lemon juiced for the sauce, ½ lemon juiced for when you flip the chicken
  • 1½ tbsp lemon pepper seasoning
  • 2 tbsp olive oil
  • ½ tbsp dried oregano
  • ½ tbsp dried basil
  • 2 chicken breasts boneless skinless
For the vegetables:
  • ½ lb Brussels sprouts
  • ½ head broccoli cut into florets
  • ½ red onion roughly chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp garlic powder

Instructions

    Cup of Yum
  1. Heat oven to 400F
  2. Spray an oven dish with some cooking spray and then add in the lemon juice, lemon pepper mix, olive oil, dried oregano, and dried basil, and mix to combine before placing the chicken breasts in.
  3. Flip the chicken breasts around a couple times to make sure the breasts are coated with the lemon pepper sauce.
  4. Transfer to the oven and bake for 25 minutes, flipping at the half way mark and squeezing half a lemon on top of it.
  5. On another sheet pan, covered in foil for easy clean up, toss together the vegetables with olive oil, salt, and garlic powder.
  6. Bake in a single layer for 20-25 minutes or until they are roasted to your preference.
  7. While everything is in the oven, prepare your rice or grain using your method of choice if you desire.
  8. When the chicken is done, remove it from the oven and let it rest for 10 minutes before slicing. Or leave whole for your meal prep.
  9. Once everything is done, portion out the chicken, roasted vegetables, and rice if desired into airtight meal prep containers. Let cool before placing the lids on and storing in the fridge.