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+ servings
Two Lemon Herb chicken breasts with a rainbow of vegetables on a sheet pan

Lemon Herb Chicken Sheet Pan with Rainbow Vegetables

Lemon Herb Chicken Sheet Pan with Rainbow Vegetables – an easy one pan meal perfect for busy weeknights.
Course Main Course
Cuisine American
Keyword chicken with vegetables, easy chicken dinner recipe, easy weeknight dinner, one sheet dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 231 kcal
Author Kelly


  • 2 boneless skinless chicken breasts pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes)
  • 4 Tablespoons lemon about 1 lemon
  • 1 teaspoon lemon zest
  • 3 Tablespoons olive oil
  • 1 teaspoon honey or maple syrup


  • 2 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

For the Vegetables:

  • 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


  1. Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier cleanup.

  2. In a medium bowl, combine the lemon juice, lemon zest, olive oil, honey, and seasonings.
  3. Pour 1/2 into a large resealable zip-top bag and add chicken. Seal tightly and rub marinade into chicken.
  4. Add chopped vegetables separately (according to the colors of the rainbow if you want to arrange them like I did - if not just add them all together) to the bowl with the remaining marinade (reserving 1-2 teaspoons for topping chicken at the end).
  5. Toss vegetables and arrange onto the prepared sheet pan, either in separate rows according to colors of the rainbow, or any way you like.
  6. Add chicken to the pan and bake in the oven for 8 minutes. Toss vegetables and flip chicken, then return to the pan to bake for another 10-12 minutes, or until the chicken is cooked through (depending on how thick your chicken is - I pounded mine to pretty thin pieces so they cooked fast). Drizzle with reserved marinade.

  7. Serve hot with your favorite side or if meal prepping, divide into lunch boxes.

Recipe Video

Nutrition Facts
Lemon Herb Chicken Sheet Pan with Rainbow Vegetables
Amount Per Serving (1 serving)
Calories 231 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 1251mg52%
Potassium 660mg19%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 5g6%
Protein 14g28%
Vitamin A 3120IU62%
Vitamin C 93.9mg114%
Calcium 28mg3%
Iron 1.5mg8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.