Ingredients

• 4 boneless, skinless chicken breasts
• 2 medium zucchini, sliced
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon dried oregano
• Salt to taste
• Black pepper to taste

Instructions

1. 1.Preheat oven to 400°F and lightly grease a baking sheet with olive oil.
2. 2.In a bowl, combine lemon juice, 1 tablespoon olive oil, garlic, oregano, salt, and pepper. Add chicken breasts and marinate for 10 minutes.
3. 3.Arrange sliced zucchini, bell peppers, and red onion on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
4. 4.Roast vegetables in the oven for 20 minutes, flipping halfway through.
5. 5.While vegetables roast, heat a grill pan over medium-high heat. Cook chicken breasts for 5–6 minutes per side until fully cooked through.
6. 6.Serve grilled chicken alongside roasted vegetables and garnish with extra lemon juice if desired.

Nutrition Information

Why this recipe