Pan-Roasted Lemon-Herb Chicken

Tender chicken breast and vibrant vegetables roasted on one pan with bright lemon and savory herbs, served with fluffy quick-cooking rice for a simple, flavorful meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7
• Cuisine: American
• Difficulty: Easy
• Cost: $2.57/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• roast
• quick
• healthy
• savory
• fresh

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 tablespoon dried Italian seasoning
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 pound fresh asparagus (trimmed and cut into 1-inch pieces)
• 1 pint cherry tomatoes (halved)
• 1 lemon (thinly sliced)
• 2 cup instant white rice
• 2 cup water

Instructions

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the 1-inch chicken breast pieces with 1 tablespoon olive oil, 1 tablespoon dried Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated.
3. Add the 1-inch asparagus pieces and halved cherry tomatoes to the bowl with the seasoned chicken. Toss gently to combine.
4. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Arrange the lemon slices among the chicken and vegetables.
5. Roast for 15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
6. While the chicken and vegetables roast, prepare the instant white rice according to package directions using 2 cups instant white rice and 2 cups water.
7. Serve the roasted chicken and vegetables immediately with the prepared instant white rice.

Nutrition (per serving)

• Calories: 291
• Protein: 33 g
• Carbohydrates: 27.4 g
• Fat: 5.6 g
• Fiber: 2.6 g
• Sodium: 230 mg
• Saturated Fat: 0.9 g
• Sugar: 2.9 g
• Cholesterol: 91 mg