Sheet Pan Rosemary Chicken
This Sheet Pan Rosemary Chicken is a healthy, low-carb chicken meal prep idea that is perfect as a 30-minute dinner or to pack up as weekly lunch bowls!
Servings: 4 servings
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 2 tbsp fresh chopped rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 2 chicken breasts, sliced in half lengthwise
- 1 head cauliflower, chopped into florets
- 1 red pepper, chopped
- 1 cup brussels sprouts, sliced
- 1 small red onion, chopped
Preheat oven to 450 F.
Add olive oil, lemon juice, garlic, rosemary, salt and pepper to a small bowl and mix to combine.
Add chicken and veggies to a parchment-lined sheet pan. Drizzle olive oil-lemon juice mixture overtop, rubbing it over chicken and tossing veggies.
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.
Serve and enjoy!
Calories: 295kcal | Carbohydrates: 14g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 385mg | Potassium: 735mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1350IU | Vitamin C: 173.3mg | Calcium: 50mg | Iron: 1.8mg