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Lemon Herb Chicken and Vegetable Sheet Pan

Tender chicken thighs roasted alongside sweet peppers and zucchini, served over fluffy jasmine rice.

Fits Celiac, Hashimoto's, Pregnancy and 8 more diets

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Lemon Herb Chicken and Vegetable Sheet Pan
35 mintotal
2servings
9ingredients

Ingredients

  • 4 pieces chicken thighs, boneless skinless
  • 1 whole yellow bell pepper, chopped into strips
  • 2 medium zucchini, sliced lengthwise into halves
  • 1 cup jasmine rice, uncooked
  • 3 tbsp pantry-kept olive oil
  • 4 cloves fresh garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 whole fresh lemon, zest and juice

Method

  1. Preheat oven to 400°F while preparing all ingredients.
  2. Toss chicken pieces with half the olive oil, lemon zest, and half of the herbs.
  3. Spread chicken and vegetables across a parchment-lined baking sheet.
  4. Roast for 20 minutes until the chicken is cooked to 165°F internally.20 min timer
  5. Remove the chicken, then sauté the remaining vegetables for five minutes.5 min timer
  6. Serve the roasted chicken, peppers, and vegetables alongside the cooked rice.

Why it works

  • Celiac disease: The recipe uses jasmine rice and relies on dried herbs for flavor, ensuring no wheat is present.
  • Milk allergy: The dish uses olive oil and lemon for richness instead of dairy.
  • Hashimoto's thyroiditis: No soy, seaweed, or kelp are used; the flavor comes from fresh lemon, garlic, and herbs.
  • Fish allergy: No fish or fish products are used in the cooking or seasoning.
  • Soy allergy: The proteins and vegetables are seasoned with herbs and citrus instead of soy-based sauces.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Sheet pan recipes, Gluten-free dairy-free recipes.