# What You’ll Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (about 1.32 lb)
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 tablespoons fresh basil leaves, finely chopped
05 - 2 garlic cloves, minced
06 - 1 teaspoon honey
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
10 - 2 medium zucchini, sliced into 1/2-inch rounds
11 - 1 red bell pepper, cut into 1-inch pieces
12 - 1 yellow bell pepper, cut into 1-inch pieces
13 - 1 red onion, cut into wedges
14 - 200 g cherry tomatoes, halved (about 7 oz)
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk together 2 tablespoons olive oil, lemon juice and zest, chopped basil, minced garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
03 - Place chicken breasts in a large bowl or zip-top bag. Pour marinade over chicken and turn to coat evenly. Let marinate while preparing vegetables or up to 30 minutes for enhanced flavor.
04 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the lined sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread evenly, leaving space for chicken.
05 - Nestle marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
06 - Roast in preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light browning.
07 - Sprinkle extra fresh basil over top before serving immediately.
