Dairy Free + Easy Healthy Recipes + Lunch + Lunch/Dinner + One Pan Dinners + Quick Healthy Meals

One Pan Lemon & Herb Chicken

26 March 2020
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Angels, this dish from the JSHealth 8-Week Program is still one of my favourites! It’s bursting with flavour, and super simple and quick! It’s a great recipe for a big dinner party, and goes well with so many side dishes.

Time to cook: 35 minutes

Serves: 2


  • ¼ Jap pumpkin, cut into small wedges
  • 10 Brussels sprouts, cut into halves
  • ¼ head cauliflower, cut into small florets
  • ½ red onion, sliced
  • 2 tbsp extra virgin olive oil
  • sea salt & black pepper, to taste
  • 240g (8.5oz) chicken breast, beaten thin

For the marinade

  • 3 tbsp extra-virgin olive oil
  • 1 lemon, juiced & zested
  • 2 garlic clove, crushed

To serve

  • 2 sprigs rosemary, leaves chopped
  • 1/8 bunch parsley, leaves picked
  • 1 lemon, in wedges


  1. Preheat the oven to 200°C or 390°F. Line a large baking dish with baking paper.
  2. Arrange the pumpkin, Brussels sprouts, cauliflower and onion on the prepared baking dish.
  3. Drizzle olive oil over the vegetables and season generously with sea salt. Toss to combine.
  4. In a large mixing bowl, add all marinade ingredients and stir to combine.
  5. Place the chicken in the centre of the baking dish, with the vegetables, and pour over the marinade. Turn to coat well. Season with salt and pepper.
  6. Bake the chicken and vegetables in the oven for 25-30 minutes.
  7. Serve with extra rosemary, parsley and lemon cheeks.

For more recipes like this, or for help healing your relationship with your body and food, get started with the 8-Week Program! It has helped thousands of women around the world become their healthiest, happiest selves, and I’d love to help you do the same!

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