Lemon Herb Chicken with Roasted Vegetables

Simple roasted chicken thigh with lemon, garlic, and herbs alongside roasted courgette, peppers, and sweet potato. A proper dinner that feels normal again.

380

Calories

30g

Protein

22g

Carbs

19g

Fat

GLP-1 Tip

One-tray meals are ideal for GLP-1 users — minimal cleanup on days when energy is low. Chicken thighs are more flavourful and forgiving than breasts.

Moderate toleranceHigh ProteinGluten FreeDairy Free

Ingredients

Serves 1 · 10 min prep · 30 min cook

130 g chicken breast, boneless skinless thigh
0.5 piece lemon, juiced
10 ml olive oil
1 piece garlic, clove, minced
3 g dried mixed herbs
80 g sweet potato, diced
1 piece zucchini, small, diced
0.5 piece bell pepper, diced

Method

Substitutions

Swap chicken thigh for breast (leaner, slightly less flavour). Use any seasonal vegetables you have. Add a sprinkle of feta after roasting if tolerating dairy.

This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.

Preheat oven to 200°C / 400°F. Place 1 boneless, skinless chicken thigh (about 130g) on a lined oven tray.

~2 min

Season chicken with juice of half a lemon, 1 tsp olive oil, 1 minced garlic clove, 1 tsp dried mixed herbs, salt, and pepper.

~2 min

Dice 80g sweet potato, 1 small courgette (zucchini), and half a bell pepper into bite-sized pieces. Toss with 1 tsp olive oil and season. Arrange around the chicken on the tray.

~5 min

Roast for 25-30 minutes until chicken is cooked through (internal temp 74°C / 165°F) and vegetables are tender and caramelised at the edges.

~28 min

Rest chicken for 3 minutes before slicing. Serve with a lemon wedge.

~3 min

Chef Notes

Chicken thighs have slightly more fat than breasts but are nearly impossible to overcook, making them more forgiving. Use skin-on for more flavour if macros allow.