Description

Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a bright, flavorful, and wholesome meal featuring juicy chicken breasts marinated in fresh lemon and herbs, served alongside tender roasted carrots and crispy Parmesan-coated broccoli. This easy-to-make dish offers a balanced combination of citrusy, savory, and cheesy flavors perfect for weeknight dinners or special occasions.

Ingredients

For the Lemon Herb Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tbsp fresh thyme or rosemary, chopped (or 1 tsp dried)
Salt and black pepper, to taste

For the Roasted Carrots:

1 lb carrots, peeled and cut into sticks
1 tbsp olive oil
Salt and black pepper, to taste

For the Parmesan Broccoli:

1 large head broccoli, cut into florets
1 tbsp olive oil
1/3 cup grated Parmesan cheese
Salt and black pepper, to taste

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Instructions

Prepare and Marinate Chicken:
Whisk olive oil, lemon juice and zest, garlic, herbs, salt, and pepper. Marinate chicken breasts in this mixture for at least 15 minutes (up to 2 hours in the fridge).
Roast the Carrots:
Preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, turning once until tender and caramelized.
Cook the Chicken:
Heat a skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and cooked through. Pour reserved marinade in the last few minutes to reduce into a glaze.
Prepare Parmesan Broccoli:
Toss broccoli with olive oil, salt, and pepper. Roast for 15 minutes. Sprinkle Parmesan over broccoli and roast an additional 5 minutes until cheese melts and broccoli is tender-crisp.
Serve:
Plate chicken with roasted carrots and Parmesan broccoli. Garnish with lemon wedges and fresh herbs if desired.

Notes

Swap herbs for basil, oregano, or parsley for varied flavor.Substitute carrots with sweet potatoes or asparagus.Serve over grains like rice, quinoa, or couscous for a complete meal.Add red pepper flakes to the marinade for spice.Use dairy-free cheese or omit Parmesan for a dairy-free option.