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An easy, one-pan meal for late summer that transitions perfectly into fall

When your weeknights are busy, having a healthy dinner that comes together quickly—and with minimal cleanup—is a game-changer. This sheet pan lemon garlic chicken and veggies recipe is packed with protein, fiber, and flavor, making it a perfect option for weight-conscious meal planning.

Not only does it support balanced blood sugar and metabolism, but it also works well for meal prep. Make a double batch and enjoy leftovers for lunch!


🥗 Ingredients


🔪 Instructions

  1. Preheat oven: Set to 400°F (200°C).

  2. Prepare the sheet pan: Line a large sheet pan with parchment paper or lightly coat with cooking spray.

  3. Season the chicken: Place chicken on the pan. In a small bowl, mix olive oil, garlic, lemon juice, zest, Italian seasoning, salt, and pepper. Brush half of the mixture over the chicken.

  4. Add the veggies: Arrange vegetables around the chicken. Drizzle with remaining lemon-garlic mixture and toss gently to coat.

  5. Roast: Bake for 25–30 minutes or until chicken reaches 165°F and vegetables are tender. For extra color, broil for 2–3 minutes at the end.

  6. Serve: Garnish with fresh parsley or an extra squeeze of lemon if desired.


💡 Why It Works


✅ Tips & Variations

This recipe is macro-friendly and aligns with our focus on balanced meals for weight management. Pair it with a side salad or cauliflower rice for a complete, nutrient-dense plate.


👉 Want more simple, healthy recipes designed for weight management? Book your free discovery call with Dr. Parisi to learn how personalized nutrition can help you meet your goals.