Zesty Lemon Herb Chicken with Roasted Mediterranean Vegetables

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 2 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons lemon zest
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 medium red bell pepper, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper to create the marinade.
2. 02
   Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
3. 03
   Preheat your oven to 400°F (200°C).
4. 04
   On a large baking sheet, toss cherry tomatoes, zucchini, red bell pepper, and red onion with olive oil, dried basil, salt, and black pepper.
5. 05
   Spread the vegetables evenly on the baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
6. 06
   While the vegetables are roasting, heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill each breast for 6-7 minutes per side, or until fully cooked with an internal temperature of 165°F (75°C).
7. 07
   Let the chicken rest for 5 minutes before slicing.
8. 08
   Serve the grilled lemon herb chicken with the roasted Mediterranean vegetables. Garnish with additional lemon zest and fresh herbs if desired.