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Lemon Herb Chicken Sheet Pan with Rainbow Vegetables

Kelly
  • 30 minutes
  • Serves 4

INGREDIENTS

2

boneless (skinless chicken breasts, pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes))

4 tbsp

lemon (about 1 lemon)

1 tsp

lemon zest

3 tbsp

olive oil

1 tsp

honey (or maple syrup)

Seasonings

2 tsp

sea salt

1/2 tsp

dried oregano

1/2 tsp

dried thyme

1/4 tsp

black pepper

1/2 tsp

garlic powder

1/2 tsp

smoked paprika

[b]For the vegetables/b]

1/2 cup

cherry tomatoes (cut in half)

1/2

red bell pepper (cut into 1" chunks)

1/3 cup

chopped carrots

1/2

orange bell pepper (cut into 1" chunks)

1/3

yellow bell pepper (cut into 1" chunks)

1/3 cup

snap peas

1/3 cup

broccoli florets

1/3 cup

chopped zucchini

1/2 cup

baby potatoes (cut in half)

1/2 cup

purple baby potatoes (cut in half)

1/2 cup

radishes

For Meal Prep:

Your favorite cooked carb - quinoa (rice, farro, pasta, noodles, cauliflower rice, roasted sweet potatoes etc.)

4

Lunchbox containers