Lemon Garlic Chicken with Roasted Veggies (Gluten Free, 20 Minutes)
If you’re searching for a quick, healthy, and gluten-free dinner recipe, this Lemon Garlic Chicken with Roasted Veggies is your new go-to. Juicy, golden-seared chicken breasts are infused with fresh lemon and garlic, then paired with vibrant, sautéed vegetables for a colorful, satisfying meal.
The best part? It’s all made in one pan and ready in just 20 minutes, making it perfect for busy weeknights. The bright lemon and savory garlic turn simple pantry staples into a dish that tastes like you put in way more effort than you actually did.
This gluten-free lemon garlic chicken is also completely dairy-free, flexible, and ideal for meal prep. Use whatever vegetables you have—like bell peppers, broccoli, zucchini, or asparagus—and serve it with rice, quinoa, roasted potatoes, or just as-is for a protein-packed low-carb meal.
Want more easy weeknight wins? Check out my 20-Minute Gluten-Free Dinner Recipes for fast, flavorful meals you can trust.
Why You’ll Love This Lemon Garlic Chicken with Roasted Veggies
- Ready in 20 minutes with simple prep.
- One skillet means less cleanup.
- Bright, fresh lemon garlic flavor.
- Naturally gluten free with no substitutions needed.
- High in protein, full of vegetables, and balanced.
- Family friendly and easy to customize with different veggies or sides.
Ingredients for Lemon Garlic Chicken with Roasted Veggies
For the Chicken
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1 lemon
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
For the Veggies
- 1 zucchini, halved and sliced into half moons
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional for Serving
- Steamed rice, quinoa, roasted potatoes, or gluten free pasta
Ingredient Notes
- Chicken thighs can be substituted for breasts. They are juicier but may need an extra minute or two of cook time.
- Swap the veggies for whatever you have: broccoli, asparagus, carrots, or mushrooms work perfectly.
- Do not skip the lemon zest—it adds brightness that elevates the dish.
- Fresh garlic delivers the best flavor. If needed, substitute 1 teaspoon garlic powder per clove.
- Avocado oil works well in place of olive oil, especially for higher heat cooking.
This lemon garlic chicken with roasted veggies requires nothing fancy—just fresh ingredients and one skillet for a truly simple and rewarding dinner.
How to Make Lemon Garlic Chicken with Roasted Veggies
This lemon garlic chicken with roasted veggies is a fast, one-pan dinner that delivers restaurant-level flavor with minimal effort. Here is exactly how to make it.
Step 1: Prep the Chicken
Start by pounding the chicken breasts to an even thickness. This ensures even cooking and keeps the chicken juicy.
In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and pepper. Stir to form a quick marinade.
Coat the chicken thoroughly in the lemon garlic mixture. Let it sit for a couple of minutes while you prepare the vegetables. This quick marinade infuses the chicken with flavor that defines this lemon garlic chicken with roasted veggies recipe.
Step 2: Cook the Chicken
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts. Cook for 5 to 6 minutes on the first side without moving them. Letting the chicken sit undisturbed allows a golden crust to form, locking in moisture and flavor.
Flip the chicken and cook for another 5 to 6 minutes until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the pan, place it on a plate, and loosely cover with foil. Resting the chicken allows juices to redistribute, keeping every bite tender in this lemon garlic chicken with roasted veggies recipe.
Step 3: Cook the Veggies
In the same skillet, add the remaining tablespoon of olive oil.
Add the zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes. Season with salt and pepper.
Sauté the vegetables for 5 to 6 minutes, stirring occasionally. You are looking for veggies that are tender but still have a bit of crispness, with light caramelization for extra flavor.
For even brighter flavor, squeeze in a little extra lemon juice during the final minute of cooking. The citrus ties the vegetables perfectly to the seared chicken in this gluten free lemon garlic chicken with roasted veggies.
Step 4: Slice and Serve
Slice the rested chicken into strips.
Plate the chicken with the sautéed vegetables. Spoon any pan juices over the top for added flavor.
Serve this lemon garlic chicken with roasted veggies with a side of rice, quinoa, roasted potatoes, or enjoy it as is for a simple, low-carb meal.
Pro Tip
Avoid overcrowding the pan when sautéing vegetables. Crowding causes veggies to steam rather than sauté, leading to softer texture. Cook in batches if necessary for the best results and crisp veggies that pair perfectly with the juicy lemon garlic chicken with roasted veggies.
Want a plant-based alternative? This chickpea and veggie Buddha bowl offers the same ease with an entirely vegan twist.
Tips for the Best Lemon Garlic Chicken with Roasted Veggies
Use Even Chicken Thickness
Pound the chicken breasts to the same thickness so they cook evenly. Thicker sections can lead to overcooked edges and undercooked centers, which affects both flavor and texture in this lemon garlic chicken with roasted veggies recipe.
Let the Chicken Rest
Always rest the chicken for a few minutes after cooking. This keeps the juices inside instead of spilling out onto the cutting board, making each bite tender and flavorful.
Don’t Skip the Lemon Zest
Lemon juice adds acidity, but lemon zest brings brightness that makes the entire dish pop. This small step transforms the flavor of the chicken and vegetables.
High Heat is Key
Use medium-high heat to sear the chicken and sauté the veggies. This ensures a good crust on the chicken and caramelized, not soggy, vegetables.
Double the Sauce if You Like
If you enjoy extra lemon garlic sauce, simply double the marinade ingredients. Spoon it over the chicken and veggies when serving.
If you’re looking for another one-pan dish with bold flavor, try this shrimp stir fry with tamari sauce that’s equally fast and naturally gluten free.
FAQ About Lemon Garlic Chicken with Roasted Veggies
Can I use this lemon garlic chicken marinade for other dishes?
Absolutely. The lemon garlic chicken marinade in this recipe works beautifully for grilled chicken, oven-baked chicken, or even as a quick dressing for vegetables. It combines lemon juice, lemon zest, garlic, olive oil, and oregano, delivering a bright, savory flavor that pairs well with a variety of proteins.
Can I make lemon garlic chicken thighs instead of breasts?
Yes. This recipe works perfectly with boneless, skinless chicken thighs. Thighs are juicier and more forgiving than breasts. Just increase the cook time by 2 to 3 minutes since thighs take slightly longer to cook through. The lemon garlic flavors complement chicken thighs perfectly.
Can I turn this into lemon garlic chicken pasta?
Definitely. After cooking the chicken and veggies, toss everything with gluten free pasta and a splash of pasta water or olive oil to create a simple lemon garlic chicken pasta dish. You can also sprinkle parmesan or fresh herbs to finish. Or, if pasta is calling your name, you’ll love this gluten free pasta primavera loaded with sautéed veggies and a light garlic oil sauce.
Can I bake this as lemon garlic chicken in the oven?
Yes. Place the marinated chicken on a baking sheet with the veggies. Bake at 425 degrees Fahrenheit for about 20 to 22 minutes, or until the chicken reaches 165 degrees internal temperature and the vegetables are tender. It’s an easy sheet-pan alternative to the stovetop version.
Lemon Garlic Chicken with Roasted Veggies
Ingredients
Equipment
Method
- Pound the chicken breasts to an even thickness. In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. Coat the chicken thoroughly in this lemon garlic mixture and let it sit while preparing the vegetables.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 5–6 minutes on one side until golden brown. Flip and cook another 5–6 minutes until the internal temperature reaches 165°F. Remove from skillet and let rest covered with foil.
- In the same skillet, add 1 tablespoon olive oil. Add zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes. Season with salt and pepper. Sauté for 5–6 minutes until vegetables are tender but still crisp, with some caramelization.
- Slice the rested chicken into strips. Plate the chicken with the sautéed vegetables. Spoon any pan juices over the top. Serve with rice, quinoa, roasted potatoes, or enjoy as is.
Nutrition
Notes
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Let us know how it was!Conclusion
This lemon garlic chicken with roasted veggies is the ultimate go-to recipe for busy weeknights. It’s fast, naturally gluten free, loaded with fresh lemon garlic flavor, and ready in just 20 minutes. With minimal ingredients and one skillet, you can create a dinner that is bright, satisfying, and wholesome without sacrificing time or flavor.
Whether you are serving it with rice, quinoa, roasted potatoes, or turning it into a pasta dish, this recipe is flexible enough to fit any meal plan. It’s also easily adapted to use chicken thighs, creamy sauces, or oven-baking methods, making it one of the most versatile lemon garlic chicken recipes you can have in your collection.
This lemon garlic chicken with roasted veggies proves that cooking gluten free meals can be simple, fast, and full of flavor. Bookmark it, save it, and add it to your weekly dinner rotation.
Prefer something handheld and kid-friendly? These ground beef tacos with corn tortillas are a 20-minute dinner win.
