Description
A fresh and flavorful dish combining tender chicken with vibrant roasted vegetables, perfect for a healthy and satisfying meal.
Ingredients
4 boneless, skinless chicken breasts (about 680 g / 1.5 lbs)
3 tablespoons olive oil (45 ml)
4 cloves garlic, minced
1/4 cup fresh lemon juice (60 ml)
1 tablespoon lemon zest
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 zucchini, sliced (200 g)
1 red bell pepper, chopped (150 g)
1 yellow bell pepper, chopped (150 g)
1 cup broccoli florets (150 g)
1 cup cherry tomatoes (150 g)
2 tablespoons olive oil (30 ml)
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
In a bowl, mix olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper.
Coat chicken with the marinade and refrigerate for at least 30 minutes.
Preheat oven to 200°C (400°F).
Toss vegetables with olive oil, salt, and pepper, then spread on a baking sheet.
Place marinated chicken on the same sheet.
Bake for 25–30 minutes until chicken is fully cooked.
Optional: Broil for 2–3 minutes for a golden finish.
Garnish and serve warm.
Notes
Marinate longer for deeper flavor.
Use fresh lemon juice for best results.
Adjust vegetables based on availability.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes