Baked Lemon Herb Chicken with Mediterranean Veggies
This is a light, oven-baked Mediterranean meal: juicy chicken breasts with zucchini, bell peppers, and cherry tomatoes, roasted in olive oil, garlic, and fresh herbs. Quick, flavorful, and perfect for weight loss or clean eating.
🕒 Time
Prep: 10 minutes
Bake: 25–30 minutes
Total: 35–40 minutes
🥗 Ingredients
Protein
2 chicken breasts (≈200 g each
1 tbsp olive oil
Juice of 1 lemon
1 garlic clove, minced
½ tsp dried oregano
Salt & black pepper
Veggies
1 zucchini, sliced
1 red bell pepper, sliced
10–12 cherry tomatoes
1 tbsp olive oil
Salt & pepper
1 tsp fresh thyme or rosemary
👩🍳 Instructions
1. Marinate Chicken
Mix olive oil, lemon juice, garlic, oregano, salt & pepper
Coat chicken breasts and let rest 5–10 min
2. Prepare Veggies
Toss zucchini, bell peppers, and cherry tomatoes with olive oil, salt, pepper, and herbs
Place on a baking tray
3. Bake
Preheat oven to 200°C (400°F)
Place chicken on tray with veggies
Bake 25–30 minutes until chicken is cooked through and veggies are tender
Optional: broil 2–3 minutes for slight browning
4. Serve
Slice chicken and serve over roasted veggies
Optional: drizzle with extra lemon juice or tzatziki
💡 Tips
Use chicken thighs for juicier meat
Add olives or capers for extra Mediterranean flavor
Serve with quinoa or couscous for a complete meal
Keep olive oil minimal for weight loss
❓ frequently asked questions FAQs
Can I make it vegetarian?
Yes — replace chicken with firm tofu or chickpeas and bake similarly.
Is it weight-loss friendly?
Yes — lean protein, lots of fiber from veggies, minimal oil.
Can I meal prep it?
Yes — store in airtight containers for 3–4 days; reheat in oven or microwave.
🧮 Nutritional Information
Calories: 350 kcal
Protein: 38 g
Carbs: 12 g
Fat: 15 g
Fiber: 5 g