This easy lemon chicken is a quick dinner and the perfect Whole30 one pan meal! Delicious lemon chicken and roasted veggies, a go-to easy weeknight dinner!
Preheat oven to 400° Fahrenheit. Zest lemon and prep brussels sprouts and cauliflower as noted.
Make paste by combining lemon juice, lemon zest, avocado oil, sage, lemon pepper seasoning, pepper and garlic powder in a small bowl and mix. Rub over both sides of the chicken breasts.
Heat a large, oven safe skillet over medium heat and add in 1 tbsp of oil. Once hot, add the chicken in and sear for 5-6 minutes without disturbing. Flip the chicken over and sear for another 5-6 minutes and then remove from heat.
While the chicken is cooking, place the brussels and cauliflower in a bowl. Drizzle with 1 tbsp oil and season with Italian seasoning and pinch of sea salt. Stir to coat.
Once the chicken is done, add the brussels and cauliflower over and around the chicken in the pan. Or, if you don't have room in the pan you can transfer the chicken to a sheet pan and add the veggies to the pan.
Place the skillet (or sheet pan) in the oven and roast for 30 minutes, or until the chicken is cooked through. Stir the brussels and cauliflower halfway through.
Carefully remove from the oven and serve.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include cauliflower rice for this recipe. See our full nutrition information disclosure here.