This Sheet Pan Rosemary Chicken is a healthy, low-carb meal prep idea that is perfect as a 30-minute dinner or to pack up as  lunch bowls!

Step 1 Preheat oven to 450 F. Add olive oil, lemon juice, garlic, rosemary, salt and pepper to a small bowl and mix to combine.

Step 2  Add chicken and veggies to a parchment-lined sheet pan. Drizzle olive oil-lemon juice mixture overtop, rubbing it over chicken and tossing veggies.

Step 3  Bake for 15-20 minutes, flipping chicken and stirring veggies halfway through, until chicken is fully cooked. Time will depend on the size of breasts - the smaller the breast, the lower the cook time. I always check at the 15 minute mark before adding more time.

Step 4 Serve and enjoy!

Storing and Reheating This recipe is meal prep friendly so you can make this easy sheet pan dinner your lunches for the week! Store the rosemary chicken in the fridge for up to 4-5 days in the fridge. I suggest packing them in individual portions in glass meal prep bowls. Then when you're ready to eat your meals, you can reheat the serving for 1-2 minutes in the microwave.