Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a vibrant, healthy, and flavorful dish that brings together succulent chicken, sweet roasted carrots, and cheesy, garlicky broccoli. It’s the perfect balanced meal with a refreshing citrusy kick, making it a great option for dinner or meal prep. Quick, nutritious, and satisfying, this dish is sure to impress!
Why You’ll Love This Recipe
This Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is the ultimate meal for anyone who loves fresh, simple, and wholesome dishes. The zesty lemon herb marinade on the chicken infuses the meat with flavor, while the roasted carrots provide natural sweetness and tenderness. The Parmesan broccoli is a delightful side dish, with a savory, cheesy twist that pairs perfectly with the chicken. It’s a complete meal that’s packed with vegetables and protein, making it both nutritious and incredibly satisfying. Plus, it’s easy to make and can be ready in just about 40 minutes!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Roasted Carrots:
- 4 medium carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme
For the Parmesan Broccoli:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Chicken:
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Marinate the chicken: In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 20 minutes (or up to 2 hours).
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Cook the chicken: Preheat your grill or a large skillet over medium-high heat. If grilling, cook the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). If cooking in a skillet, heat a tablespoon of olive oil over medium heat and cook the chicken for 6-7 minutes per side, until golden and cooked through. Set the chicken aside.
For the Roasted Carrots:
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Prepare the carrots: Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrot sticks with olive oil, salt, pepper, and dried thyme. Spread them out in a single layer.
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Roast the carrots: Roast the carrots in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
For the Parmesan Broccoli:
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Prepare the broccoli: While the carrots are roasting, steam or blanch the broccoli florets for 3-4 minutes, just until they are tender but still vibrant green.
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Season the broccoli: In a large bowl, toss the broccoli with olive oil, garlic powder, salt, and pepper. Sprinkle the grated Parmesan cheese on top and toss again to coat evenly.
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Finish the broccoli: If you like, place the seasoned broccoli under the broiler for 2-3 minutes to melt the Parmesan and add a little crispiness.
Serve:
- Arrange the chicken breasts on plates, and serve with roasted carrots and Parmesan broccoli on the side. Enjoy!
Servings and Timing
- Servings: 4
- Total Time: 40 minutes
- Prep time: 10 minutes
- Cook time: 30 minutes
Variations
- Chicken: You can use bone-in chicken thighs or drumsticks instead of chicken breasts for a juicier option. Just be sure to adjust the cooking time.
- Carrots: For extra flavor, toss the roasted carrots with a little honey or balsamic glaze before serving.
- Broccoli: Swap the broccoli for other vegetables like cauliflower, green beans, or Brussels sprouts for variety.
- Herbs: Experiment with different herbs like rosemary, basil, or parsley in the marinade for unique flavors.
Storage/Reheating
- Storage: Store any leftover chicken, carrots, and broccoli in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave or in a skillet over medium heat until heated through. You can also reheat the chicken in the oven at 350°F for about 10-15 minutes.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe. Just adjust the cooking time, as they may take a bit longer to cook through.
Can I make this recipe ahead of time?
Yes! You can marinate the chicken ahead of time and refrigerate it for up to 2 hours. The roasted carrots and Parmesan broccoli can also be prepped in advance and stored in the fridge for a day.
Can I substitute the broccoli with another vegetable?
Definitely! You can substitute broccoli with cauliflower, asparagus, or Brussels sprouts, depending on your preference.
How can I make this dish spicier?
To add some heat, sprinkle the chicken with chili flakes or drizzle the broccoli with a spicy hot sauce before serving.
Can I use frozen carrots for roasting?
Fresh carrots will provide the best texture and flavor. However, if you only have frozen carrots, you can still roast them, but they may be slightly softer.
Can I use fresh herbs instead of dried?
Yes, fresh herbs like thyme and oregano can be used instead of dried herbs. Just double the amount since fresh herbs are less concentrated than dried.
How do I know when the chicken is fully cooked?
The internal temperature of the chicken should reach 165°F (75°C) when fully cooked. You can check this using a meat thermometer.
Can I use a different type of cheese for the broccoli?
While Parmesan is traditional, you can use other cheeses like cheddar or mozzarella if you prefer.
Can I make this dish vegetarian?
You can easily make this dish vegetarian by substituting the chicken with a plant-based protein like tofu or tempeh and keeping the roasted carrots and Parmesan broccoli.
How can I add more flavor to the roasted carrots?
You can toss the roasted carrots in balsamic vinegar, honey, or maple syrup for a sweet contrast, or add garlic powder or cumin for extra flavor.
Conclusion
Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a wholesome, vibrant dish that is full of flavor and packed with nutrients. With the bright and refreshing lemony chicken, naturally sweet carrots, and savory Parmesan broccoli, this meal hits all the right notes. Whether you’re cooking for a family dinner or prepping for the week ahead, this recipe is a crowd-pleaser that’s as nutritious as it is delicious!
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Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Pan-Frying, Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is a wholesome, flavorful, and nutritious meal that brings together tender chicken, sweet roasted carrots, and cheesy Parmesan broccoli. Ready in just 40 minutes, this balanced dish is perfect for dinner or meal prep. Fresh, zesty, and satisfying, it’s a simple, yet impressive meal that will become a family favorite.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Roasted Carrots:
- 4 medium carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme
For the Parmesan Broccoli:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions
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For the Chicken:
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Refrigerate for at least 20 minutes (up to 2 hours).
- Cook the chicken: Preheat your grill or a large skillet over medium-high heat. If grilling, cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. If using a skillet, heat a tablespoon of olive oil and cook the chicken for 6-7 minutes per side until golden and cooked through. Set aside.
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For the Roasted Carrots:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss carrot sticks with olive oil, salt, pepper, and dried thyme. Spread them out in a single layer.
- Roast the carrots: Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
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For the Parmesan Broccoli:
- Steam or blanch broccoli for 3-4 minutes until tender but vibrant green.
- Season the broccoli: Toss with olive oil, garlic powder, salt, and pepper. Sprinkle Parmesan cheese over the top and toss again to coat.
- Optional: Place under the broiler for 2-3 minutes to melt the cheese and add a crispy texture.
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Serve:
- Arrange the chicken on plates and serve with roasted carrots and Parmesan broccoli on the side. Enjoy!
Notes
- Swap chicken breasts with bone-in chicken thighs or drumsticks for a juicier alternative.
- Add honey or balsamic glaze to roasted carrots for extra flavor.
- Substitute broccoli with cauliflower, Brussels sprouts, or asparagus for a different veggie.
- Experiment with fresh herbs like rosemary or parsley for variety in the chicken marinade.
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