Meal prep is simple with the easy preparation of this low carb chicken and veggies sheet pan dinner recipe for a healthy dinner.
Course Main Course, Main Dish
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 4people
Ingredients
4TbspAvocado OilMeasured out about 2 at a time
4Chicken BreastsBoneless, Skinless
1LbBrussels SproutsSliced in Half
1Small Head of Cauliflower
1Orange Bell Pepper
2Lemons 1 Sliced, 1 Juiced and Zested to about 1/2 tsp
1/4CupDijon Mustard
1TspOregano
1/2TspThyme
1TspGarlicMinced
Salt and Pepper to Taste
Instructions
Preheat oven to 425 degrees.
Rinse and pat dry chicken. Set aside.
Wash and prep the veggies. Place in a large mixing bowl.
In a small mixing bowl, combine 2 tbsp oil, lemon juice, and garlic.
Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.
In the same mixing bowl, combine 2 tbsp oil, dijon, oregano, thyme, ½ tsp lemon zest, and salt and pepper to taste. Add the chicken breasts to the mixing bowl and toss to coat.
Place the chicken on the sheet pan with the veggies, making room for each breast to lay directly on the sheet pan. Place a slice of lemon on each chicken breast.