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Rushmore CrossFit

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July 17, 2024

Baked Lemon Herb Chicken with Roasted Veggies

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 lemons (one for juice, one sliced)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups baby carrots
  • 2 cups broccoli florets
  • 1 red onion, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together the olive oil, juice of one lemon, oregano, thyme, garlic powder, salt, and pepper.
  3. Place the chicken breasts in a large baking dish. Brush the lemon herb mixture over the chicken, ensuring each breast is well coated. Place lemon slices on top of the chicken.
  4. Arrange the baby carrots, broccoli florets, and red onion wedges around the chicken in the baking dish.
  5. Drizzle a little more olive oil over the vegetables and season with salt and pepper.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Serve immediately, garnished with additional lemon slices if desired.

Macro Breakdown (per serving):

  • Calories: 350
  • Protein: 35g
  • Carbohydrates: 20g
  • Fat: 15g
  • Fiber: 6g

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