Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 lemons (juice and zest)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 medium zucchinis, sliced
• 2 medium bell peppers, sliced
• 1 medium red onion, sliced
• 2 medium carrots, sliced

Instructions

1. 1.Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
2. 2.In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
3. 3.Place chicken breasts in a shallow dish and pour half of the marinade over them. Let sit for 10 minutes.
4. 4.Toss the sliced vegetables with the remaining marinade and spread them evenly on the baking sheet.
5. 5.Roast the vegetables in the oven for 20 minutes, stirring halfway through.
6. 6.While vegetables roast, heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 5–6 minutes per side until fully cooked.
7. 7.Serve grilled chicken with a generous portion of roasted vegetables.

Nutrition Information

Why this recipe