# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 3 tablespoons basil pesto (store-bought or homemade)
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
08 - 1 medium zucchini, sliced into half-moons
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 yellow bell pepper, cut into 1-inch pieces
11 - 1 small red onion, cut into wedges
12 - 1 cup cherry tomatoes, halved
13 - 1 cup broccoli florets
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
18 - Fresh basil leaves
19 - Extra lemon wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a medium bowl, whisk together basil pesto, lemon juice, lemon zest, olive oil, salt, and black pepper. Add chicken breasts and toss to coat. Let marinate while preparing vegetables.
03 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and broccoli florets. Drizzle with olive oil, sprinkle with dried oregano, salt, and black pepper, then toss to coat evenly.
04 - Spread the vegetables evenly over the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
05 - Roast for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
06 - Remove from oven. Allow chicken to rest for 3 minutes before slicing if desired. Garnish with fresh basil leaves and extra lemon wedges prior to serving.
