Description
A bright and flavorful dish featuring tender chicken marinated in lemon and garlic, paired with roasted summer vegetables for a healthy and satisfying meal.
Ingredients
4 boneless skinless chicken breasts (about 700 g / 1.5 lbs)
3 tablespoons olive oil (45 ml)
4 garlic cloves, minced
Juice of 1 large lemon (45 ml)
Zest of 1 lemon
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (2 g)
1 teaspoon paprika (3 g)
1 teaspoon dried oregano (2 g)
1 medium zucchini, sliced (200 g)
1 yellow squash, sliced (200 g)
1 red bell pepper, sliced (150 g)
1 cup cherry tomatoes (150 g)
1 small red onion, sliced (120 g)
2 tablespoons olive oil (30 ml)
1/2 teaspoon salt (2–3 g)
1/2 teaspoon black pepper (2 g)
2 tablespoons fresh parsley, chopped (8 g)
Instructions
In a bowl whisk together olive oil, garlic, lemon juice, lemon zest, salt, pepper, paprika, and oregano.
Add chicken breasts and coat evenly with the marinade. Refrigerate for 30 minutes to 2 hours.
Preheat oven to 400°F (200°C).
Toss zucchini, squash, bell pepper, cherry tomatoes, and onion with olive oil, salt, and pepper. Spread on a baking sheet.
Place marinated chicken on a separate baking sheet or oven-safe pan.
Roast chicken and vegetables for 20–25 minutes until chicken reaches 165°F (74°C).
Let chicken rest for 5 minutes before serving.
Serve with roasted vegetables and garnish with fresh parsley.
Notes
Marinate the chicken longer for deeper flavor.
Cut vegetables evenly to ensure proper roasting.
Chicken thighs can replace chicken breasts for a juicier option.
Serve with rice, quinoa, or warm flatbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes