Tender chicken and roasted veggies with a bright basil-lemon marinade, baked all together for simple, flavorful dining.
# What You'll Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs total)
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 tablespoons fresh basil leaves, finely chopped (plus additional for garnish)
05 - 2 garlic cloves, minced
06 - 1 teaspoon honey
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
10 - 2 medium zucchini, sliced into 1/2-inch rounds
11 - 1 red bell pepper, cut into 1-inch pieces
12 - 1 yellow bell pepper, cut into 1-inch pieces
13 - 1 red onion, cut into wedges
14 - 7 oz cherry tomatoes, halved
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, basil, garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
03 - Place chicken breasts in a large bowl or resealable bag. Pour marinade over chicken, turning to coat. Let marinate while preparing vegetables or up to 30 minutes for more flavor.
04 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to evenly coat and spread into a single layer, reserving space for chicken.
05 - Nestle marinated chicken breasts among vegetables on the sheet pan. Pour remaining marinade over the chicken and vegetables.
06 - Roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with slight browning.
07 - Sprinkle extra fresh basil over the dish and serve immediately.
