Description
A bright, one-pan summer dinner with juicy lemon-garlic chicken and colorful veggies. Minimal prep, easy cleanup, and family-friendly flavor.
Ingredients
1.5 lb boneless skinless chicken breasts
1 lemon, zested and juiced
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried Italian herbs
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
2 bell peppers, sliced
1 medium zucchini, half-moons
1 red onion, wedges
1 cup cherry tomatoes
2 tbsp chopped fresh parsley (optional)
Instructions
1. Heat oven to 400°F (200°C) and line a large sheet pan with parchment.
2. In a bowl, whisk lemon juice, zest, olive oil, garlic, Italian herbs, paprika, salt, and pepper.
3. Add chicken to half the marinade; toss to coat. Reserve the rest for vegetables.
4. On the sheet pan, arrange peppers, zucchini, onion, and tomatoes. Drizzle with reserved marinade and toss.
5. Nestle chicken breasts among vegetables in a single layer.
6. Bake 20–25 minutes until chicken reaches 165°F (74°C) and veggies are tender.
7. Rest 5 minutes, then slice chicken.
8. Garnish with parsley and serve with pan juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes