Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a vibrant and deliciously balanced meal that combines the refreshing zest of lemon, aromatic herbs, and hearty vegetables. The chicken is marinated with lemon and herbs, creating a juicy and flavorful dish, while the roasted carrots bring a natural sweetness and the Parmesan broccoli adds a savory, cheesy touch. This dish is simple to prepare, healthy, and perfect for a weeknight dinner or any occasion that calls for a wholesome, satisfying meal.
Why You’ll Love This Recipe
You’ll love this recipe for its bright, fresh flavors and perfectly balanced components. The lemon herb chicken is full of zesty, savory flavors, while the roasted carrots offer natural sweetness that pairs beautifully with the savory chicken. The Parmesan broccoli is a delicious and healthy way to enjoy your greens, with the cheese adding an irresistible layer of flavor. This dish is not only packed with nutrients, but it’s also a breeze to make, making it perfect for any night of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Roasted Carrots:
- 4 large carrots, peeled and cut into sticks or rounds
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Parmesan Broccoli:
- 1 head of broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Directions
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Marinate the chicken: In a small bowl, mix together olive oil, lemon zest, lemon juice, oregano, garlic powder, thyme, salt, and pepper. Coat the chicken breasts with the marinade and let them sit for at least 15 minutes (or refrigerate for 1-2 hours for more flavor).
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Prepare the carrots: Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrots with olive oil, garlic powder, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through cooking.
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Cook the chicken: While the carrots are roasting, heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside to rest.
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Prepare the Parmesan broccoli: While the chicken and carrots are cooking, steam or blanch the broccoli florets until just tender, about 3-4 minutes. Drain well and toss with olive oil, salt, and pepper. Sprinkle with grated Parmesan cheese and toss again to coat.
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Serve: Plate the chicken breasts with the roasted carrots and Parmesan broccoli. Serve immediately, garnished with extra lemon wedges or fresh parsley if desired.
Servings and Timing
- Servings: 4 servings
- Total time: 35-40 minutes
Variations
- Grilled chicken: For a smoky flavor, grill the chicken instead of pan-searing it.
- Vegetarian option: Replace the chicken with roasted chickpeas or grilled tofu for a plant-based meal.
- Different veggies: Swap the carrots for sweet potatoes or add bell peppers and zucchini to the roasting pan for a more colorful veggie mix.
- Dairy-free: For a dairy-free version, omit the Parmesan on the broccoli or use a dairy-free cheese alternative.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the chicken and vegetables in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat in the microwave in 1-minute intervals, stirring in between.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken thighs or breasts. Just adjust the cooking time accordingly—bone-in pieces will take longer to cook, about 10-15 minutes longer than boneless.
2. Can I marinate the chicken overnight?
Yes, marinating the chicken overnight will enhance the flavor. Be sure to store it in the refrigerator while marinating.
3. Can I cook the chicken on the grill instead of in a skillet?
Absolutely! Grilling the chicken will add a nice smoky flavor. Grill on medium heat for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Can I make this recipe ahead of time?
Yes, you can prep the chicken and vegetables ahead of time. Store the chicken in the marinade and refrigerate for up to 24 hours. You can also pre-cut and season the carrots and broccoli and store them in the refrigerator until ready to cook.
5. How can I make the roasted carrots sweeter?
If you prefer a sweeter flavor, drizzle the carrots with honey or maple syrup during the last 5 minutes of roasting.
6. Can I use frozen broccoli for this recipe?
Fresh broccoli is preferred for this dish, but if you only have frozen broccoli, you can still use it. Just be sure to cook it gently to avoid it becoming too mushy.
7. How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Alternatively, cut into the chicken to check that the juices run clear.
8. Can I use other herbs for the chicken marinade?
Yes, you can experiment with fresh or dried herbs like rosemary, basil, or parsley for a different flavor profile.
9. Can I add other vegetables to the broccoli?
Yes, you can mix in other vegetables such as bell peppers, asparagus, or Brussels sprouts with the broccoli for added variety.
10. Can I make this dish low-carb?
Yes, this meal is naturally low in carbs, especially when you opt for a lean protein like chicken and pair it with the vegetable sides.
Conclusion
Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a well-rounded and flavorful meal that combines fresh, zesty flavors with savory, cheesy goodness. This dish is perfect for anyone looking for a healthy, delicious dinner that’s easy to prepare and full of vibrant ingredients. Whether you’re cooking for a weeknight family dinner or a special occasion, this meal is sure to impress with its balance of bright citrus, aromatic herbs, and comforting roasted vegetables. Enjoy this wholesome, satisfying dish that’s packed with nutrients and big flavors!
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Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Searing, Roasting
- Cuisine: Mediterranean, Healthy
- Diet: Gluten Free
Description
Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a deliciously balanced and healthy meal that combines juicy lemon herb-marinated chicken, sweet roasted carrots, and savory Parmesan broccoli. This easy-to-make dish is bursting with fresh, vibrant flavors, making it perfect for a quick weeknight dinner or a wholesome meal for any occasion. It’s packed with protein, fiber, and healthy fats, offering a satisfying, nutritious option for the whole family.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Roasted Carrots:
- 4 large carrots, peeled and cut into sticks or rounds
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Parmesan Broccoli:
- 1 head of broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Marinate the chicken: In a small bowl, mix olive oil, lemon zest, lemon juice, oregano, garlic powder, thyme, salt, and pepper. Coat the chicken breasts with the marinade and let it sit for at least 15 minutes (or refrigerate for 1-2 hours for more flavor).
- Prepare the carrots: Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, garlic powder, salt, and pepper on a baking sheet. Spread them out and roast for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through.
- Cook the chicken: While the carrots are roasting, heat a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside to rest.
- Prepare the Parmesan broccoli: Steam or blanch the broccoli florets for 3-4 minutes until just tender. Drain well, toss with olive oil, salt, and pepper, and sprinkle with Parmesan cheese. Toss to coat.
- Serve: Plate the chicken breasts with the roasted carrots and Parmesan broccoli. Serve immediately, garnished with extra lemon wedges or fresh parsley if desired.
Notes
- For a vegetarian option, replace the chicken with roasted chickpeas or grilled tofu.
- Add more greens by mixing in spinach, arugula, or kale into the bowl with the broccoli.
- For a dairy-free version, omit the Parmesan cheese or use a dairy-free cheese alternative.
- Grilled chicken: For a smoky flavor, grill the chicken instead of pan-searing it.
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