Description
A delightful and wholesome dish featuring tender chicken breasts and colorful vegetables, marinated with zesty lemon and fresh herbs.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 zucchini, sliced into half-moons
- Fresh parsley or basil, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together olive oil, minced garlic, lemon juice and zest, dried oregano, dried thyme, salt, and pepper.
- Place the chicken breasts on a sheet pan and drizzle half of the marinade over them.
- Toss the vegetables with the remaining marinade and arrange them around the chicken on the pan.
- Roast everything in the oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove the sheet pan from the oven, let it rest for 5 minutes, and then garnish with chopped fresh parsley or basil.
- Serve warm.
Notes
Feel free to swap in other vegetables based on what you have at home. If you like crispy chicken skin, you can bake the chicken on a rack placed in the sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken, sheet-pan, roasted vegetables, healthy dinner, easy recipe