Lemon Herb Chicken & Veggie BowlClean eats that pack big flavor with every bite!

Ingredients:
2 boneless chicken thighs
1 lemon (sliced)
1 tbsp olive oil
1 tsp dried thyme or Italian seasoning
2 cups broccoli florets
1 cup baby carrots
1 tbsp honey or maple syrup
1 tsp garlic powder
2 tbsp grated parmesan cheese
Salt & black pepper to taste
Optional: sprinkle of red pepper flakes
Instructions:
Marinate the Chicken:
Rub chicken with olive oil, thyme (or Italian seasoning), garlic powder, salt, and pepper.
Top with lemon slices and let sit at least 15 minutes (overnight for extra flavor).
Sear or Grill the Chicken:
Cook chicken thighs in a hot skillet or grill until golden brown and cooked through, about 6–7 minutes per side. Rest before serving.
Glaze the Carrots:
Sauté baby carrots in a bit of olive oil. Add honey or maple syrup and cook until carrots are tender and lightly caramelized.
Crisp Up the Broccoli:
Toss broccoli with olive oil, garlic powder, salt, and parmesan cheese.
Roast at 425°F (220°C) for 15–20 minutes until crispy and golden.
Plate & Serve:
Layer chicken with roasted lemon slices on top. Add glazed carrots and parmesan broccoli on the side. Serve hot and enjoy!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Calories: ~500 per plate | Protein: ~38g per serving