Zesty Citrus Herb Chicken with Rainbow Vegetables on a Sheet Pan

Ingredients

• 1 pounds boneless, skinless chicken breasts, cut into strips
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup broccoli florets
• 1 cup red bell pepper, sliced
• 1 cup yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup red onion, sliced

1. 01
   Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. 02
   In a small bowl, whisk together the olive oil, lemon zest and juice, orange zest and juice, minced garlic, oregano, thyme, salt, and black pepper.
3. 03
   Place the chicken strips in a large mixing bowl. Pour half of the citrus herb mixture over the chicken and toss to coat evenly. Let it marinate for 10 minutes.
4. 04
   Arrange the marinated chicken strips on one side of the prepared sheet pan.
5. 05
   In the same mixing bowl, add broccoli florets, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle the remaining citrus herb mixture over the vegetables and toss well to coat.
6. 06
   Spread the coated vegetables alongside the chicken on the sheet pan, ensuring everything is in a single layer for even roasting.
7. 07
   Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.
8. 08
   Remove the sheet pan from the oven. Let it rest for a few minutes before serving to allow the flavors to meld.