Recipe: Sheet Pan Lemon Herb Chicken with Roasted Rainbow VegetablesDescription: A complete one-pan dinner featuring herb-marinated chicken breast with colorful roasted vegetables including Brussels sprouts, rainbow carrots, red onions, and cherry tomatoes.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 500 g chicken breast, 3 tablespoon olive oil, 2 tablespoon lemon juice, 0.25 cup parsley, 2 sprig thyme, 3 clove garlic, 1 teaspoon salt, 0.5 teaspoon black pepper, 250 g brussels sprouts, 200 g rainbow carrots, 1 large red onion, 200 g cherry tomatoesInstructions: Preheat the oven to 200°C (392°F). In a bowl, whisk together olive oil, lemon juice, chopped parsley, chopped thyme, minced garlic, salt, and black pepper. Place the chicken breasts in a ziplock bag, pour half of the marinade over them, seal the bag, and massage the marinade into the chicken. Let it marinate while you prepare the vegetables. On a large sheet pan, arrange the Brussels sprouts, rainbow carrots, red onion wedges, and cherry tomatoes. Drizzle them with the remaining marinade and toss to coat evenly. Remove the chicken breasts from the marinade and place them on the sheet pan with the vegetables. Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 75°C (167°F) and the vegetables are tender and slightly caramelized. Remove from the oven, let it rest for a few minutes, then serve hot.Perfect for: Meal planning, weekly preparation, home cooking Tags: one-pan, family, healthy, weeknight, gluten-freeThis Sheet Pan Lemon Herb Chicken with Roasted Rainbow Vegetables recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.