Healthy Easy Lemon Chicken Bake (Printable Version)

A vibrant dish combining lemon-marinated chicken breasts with an assortment of fresh vegetables baked together.

# The Ingredients You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into half-moons
05 - 1 medium red onion, cut into wedges
06 - 1 cup cherry tomatoes, halved
07 - 1 cup broccoli florets

→ Marinade and Flavorings

08 - 3 tablespoons olive oil
09 - Juice and zest of 1 large lemon
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon paprika

→ Garnish

16 - Fresh parsley, chopped
17 - Lemon wedges

# Step-by-Step Instructions:

01 - Preheat oven to 425°F. Lightly grease a large baking sheet or shallow roasting pan.
02 - In a small bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, pepper, and paprika until well combined.
03 - Place chicken breasts on the prepared pan. Arrange all vegetables around the chicken in a single layer.
04 - Pour the marinade evenly over the chicken and vegetables. Toss vegetables gently to coat thoroughly.
05 - Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - Broil for 2–3 minutes at the end for enhanced color and texture.
07 - Let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Additional Tips::

01 -
  • Minimal cleanup with everything baked on a single pan
  • Packed with protein and colorful vegetables for a balanced meal
  • Naturally gluten-free, low carb, and dairy-free
  • Ready in under an hour with just 15 minutes of prep
  • Perfect for meal prep—flavors develop even more the next day
  • Budget-friendly ingredients you probably already have
02 -
  • Use a meat thermometer to ensure chicken reaches exactly 165°F—no guessing needed
  • Let the chicken rest for 5 minutes after baking to retain all its juices
  • Save the flavorful pan drippings and drizzle over your serving for extra flavor
  • Line your pan with parchment paper for even easier cleanup
  • Double the marinade recipe and save half for a quick salad dressing later in the week
  • Prep all vegetables the night before and store in the fridge for faster assembly
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