Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 170g each); 2 tbsp olive oil; 1 lemon, zested and juiced; 2 tsp dried Italian herb blend (oregano, thyme, basil); 2 garlic cloves, minced; 1/2 tsp salt; 1/2 tsp black pepper; 2 medium zucchini, sliced into half-moons; 2 red bell peppers, cut into strips; 1 small red onion, cut into wedges; 1 cup cherry tomatoes, halved

Lemon Herb Chicken with Roasted Vegetables

HeartyKiwi4105

This Lemon Herb Chicken with Roasted Vegetables is the perfect blend of American comfort food and healthy, high-protein eating. The zesty marinade infuses the chicken with bright lemon and savory herbs, while the medley of roasted California vegetables brings natural sweetness and vibrant color. Everything roasts together on one pan for minimal cleanup and maximum flavor. With just a handful of ingredients, this dish delivers a satisfying, comforting dinner that fits perfectly into your low-calorie, high-protein goals—making it an easy weeknight favorite you'll crave again and again.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a quarter sheet pan or large rimmed baking sheet with parchment paper.
In a large bowl, whisk together olive oil, lemon zest, lemon juice, Italian herb blend, garlic, salt, and pepper.
Pat chicken breasts dry with paper towels. Add to the bowl and toss to coat well. Let marinate while prepping vegetables.
Add zucchini, bell peppers, red onion, and cherry tomatoes to the remaining marinade in the bowl. Toss to coat.
Arrange vegetables in an even layer on the prepared sheet pan. Place marinated chicken breasts on top of the vegetables.
Roast in the oven for 25-30 minutes, until chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender.
Let chicken rest for 3 minutes. Slice and serve over the roasted vegetables, spooning any pan juices on top.