Sheet Pan Lemon Herb Chicken with Roasted Vegetables
Juicy seasoned chicken breast baked on a single pan alongside crisp-tender roasted carrots, baby potatoes, and broccoli florets.
Prep
10 min
Cook
22 min
Total
35 min
Makes
1 serving
Created together. Shared with you.
Made by Karen + Lila
Karen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
22 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Knife and cutting board
Time saver
Store leftover chicken and vegetables in an airtight glass container in the refrigerator for up to 3 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with pa…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Cut 100g of baby potatoes in half…
Cut 100g of baby potatoes in half and cut 1 carrot into 1/2-inch (1.2cm) thick rounds so they cook evenly.
Tap card to mark done - 03
Place 160g chicken breast
Place 160g chicken breast, the cut potatoes, 1 carrot, and 45g of broccoli florets onto the baking sheet in a single layer.
Tap card to mark done - 04
Drizzle 1 tbsp of olive oil over…
Drizzle 1 tbsp of olive oil over the chicken and vegetables, then squeeze 0.5 lemon over everything and sprinkle evenly with 0.5 tsp dried oregano, salt, and black pepper.
Tap card to mark done - 05
Bake in the preheated oven for 20…
Bake in the preheated oven for 20 to 22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Look for: the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender
Tap card to mark done - 06
Let the chicken rest on the pan…
Let the chicken rest on the pan for 3 minutes before slicing and serving hot.
Allow: 3 minutes
Tap card to mark done
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