09/05/2026
“This colorful dinner comes together in one pan—and the leftovers make an easy lunch tomorrow.”
🍗 Lemon Herb Chicken & Veggie Bake
Ingredients:
2 boneless, skinless chicken breasts
1 cup broccoli florets
1 cup baby potatoes, halved
1 cup zucchini, sliced
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper, to taste
Lemon slices, optional
Directions:
Preheat oven to 400°F.
Place potatoes on a baking sheet, toss with half the olive oil and seasoning, and roast for 15 minutes.
Add chicken, broccoli, and zucchini.
Drizzle with remaining olive oil and lemon juice. Season with garlic powder, Italian seasoning, salt, and pepper.
Bake for another 18–22 minutes, or until the chicken is cooked through.
Let the chicken rest for a few minutes before slicing.
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I love meals where the oven does most of the work. 😊
Chicken, potatoes, and colorful vegetables all baked together with lemon and herbs.
It's simple enough for a regular weeknight but still feels like a proper homemade dinner.
And if there's anything left over, you've already got tomorrow's lunch sorted.
Less time cooking. More time enjoying your evening. ❤️