Lemon Herb Baked Chicken with Roasted Vegetables
Ready in 40 min. Dinner recipe. A light, flavorful low-calorie dinner that's easy to make and packed with protein. Get step-by-step instructions, nutrition
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2
Pat chicken breasts dry with paper towels. Place them on one side of the baking sheet.
Step 3
In a small bowl, mix 1 tbsp olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, ½ tsp salt, and black pepper. Brush this mixture evenly over both sides of the chicken breasts.
Step 4
In a large bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with remaining 1 tbsp olive oil and ¼ tsp salt. Spread vegetables on the other side of the baking sheet.
Step 5
Bake for 22-25 minutes, or until chicken reaches 165°F (74°C) internal temperature and vegetables are tender and slightly caramelized.
Step 6
Remove from oven and let chicken rest for 5 minutes. Garnish with fresh parsley before serving.
Step 7
Serve immediately, dividing chicken and vegetables evenly among plates.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
