Lemon Chicken with Roasted Veggies

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A wholesome, high-protein dinner plate featuring juicy blackened lemon chicken, crispy parmesan broccoli, and sweet honey-glazed carrots—all roasted on one tray!

Macros: Calories: 520 Protein: 43g Carbs: 28g Fat: 28g

Serving Size: 1 plate (serves 3)

Ingredients

1.5 lbs boneless skinless chicken thighs

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1/2 tsp cayenne pepper (optional)

Salt and pepper to taste

1 lemon, sliced

1 tbsp fresh parsley, chopped (for garnish)

For the Parmesan Crusted Broccoli:

4 cups broccoli florets

1 tbsp olive oil

1/2 tsp garlic powder

Salt and pepper to taste

1/4 cup grated parmesan cheese

For the Honey Glazed Carrots:

4 large carrots, peeled and halved

1 tbsp olive oil

1 tbsp honey

1/2 tsp garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat Oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prep the Chicken: Pat chicken thighs dry. In a bowl, mix paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Rub onto chicken.

Sear the Chicken: Heat olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until browned. Transfer to baking sheet and top with lemon slices.

Toss the Broccoli: Mix broccoli with olive oil, garlic powder, salt, pepper, and parmesan. Add to tray beside the chicken.

Glaze the Carrots: Toss carrots with olive oil, honey, garlic powder, salt, and pepper. Place on the other side of the tray or use a second tray if needed.

Bake everything for 20–25 minutes, or until the chicken reaches 165°F internally and vegetables are tender and golden.

Serve one chicken thigh with broccoli and carrots. Garnish with parsley and a fresh squeeze of lemon.

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