Sheet Pan Lemon Thyme Chicken and Veggies


Serving Size: 3-4 servings


  • 3x 6 oz thin chicken breasts

  • 3 Tbsp olive oil

  • 3 garlic cloves (minced)

  • 1 tbsp dried parsley

  • 1 Tbsp multi purpose seasoning (like Trader Joes Salute seasoning)

  • 1/2 large lemon

  • 1 Tbsp brown sugar

  • 1/2 tsp pink himalayan sea salt

  • 1/2 tsp pepper

  • 1 Tbsp fresh thyme

  • 1/2 cup sliced white onion

  • 1 cup sliced brussel sprouts


  1. To a large ziploc bag, combine all ingredients including chicken, brussels sprouts, all spices and oil.  

  2. Seal ziploc bag shut and shake for 20-30 seconds to ensure ingredients are well mixed and coated equally.

  3. Let set in fridge for 2 to 4 hours.

  4. After your mixture is done marinating, preheat oven to 350 degrees.

  5. Line sheet pan with parchment paper. *Pro note! Make sure your pan has edges so the oil does not run off.

  6. Spray parchment paper with nonstick spray.

  7. Empty bag (including ALL chicken, brussel sprouts, oils and spices!) onto greased parchment paper.

  8. Bake for 35 to 40 minutes or until chicken is done and vegetables are tender! 

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