Description
A delicious and easy-to-make one-pan meal featuring lemon herb chicken and a variety of colorful vegetables, perfect for a quick dinner with minimal clean-up.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 lemons (juiced and zested)
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cherry tomatoes
- 1 bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (sliced)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Add chicken breasts to the bowl and coat them well with the marinade.
- Place the marinated chicken on a baking sheet.
- Arrange the cherry tomatoes, bell pepper, zucchini, and red onion around the chicken.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your meal!
Notes
- Feel free to substitute any vegetables you have on hand.
- This dish can be served with rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg