Easy One-Pan Lemon Chicken & Veggies

Welcome to the flavorful world of One-Pan Zesty Lemon Chicken & Vibrant Veggies. This delightful dish is not only a feast for the senses but also a practical solution for busy weeknights. Imagine succulent chicken breasts marinated in a tangy lemon dressing, nestled alongside a colorful array of vegetables such as cherry tomatoes, bell peppers, zucchini, and asparagus. The combination of zesty flavors and fresh produce creates a mouthwatering meal that is as nutritious as it is satisfying.

Discover the delightful flavors of One-Pan Zesty Lemon Chicken & Vibrant Veggies! This easy recipe combines succulent, marinated chicken with a colorful medley of fresh vegetables like cherry tomatoes, zucchini, and bell peppers, all baked in a single pan for minimal cleanup. Perfect for busy weeknights, this nutritious meal is rich in protein and vitamins, ensuring a healthy dinner option that’s both satisfying and delicious. Try it tonight for a vibrant and wholesome family feast!

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Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 lemon (zested and juiced)

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 bell pepper (any color), sliced

1 medium zucchini, sliced

1 cup asparagus, trimmed

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This step ensures that your dish cooks evenly and captures the flavors as they meld together.

Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. This zesty marinade will infuse the chicken and vegetables with a bright flavor.

Marinate the Chicken: Place the chicken breasts in a large bowl or resealable bag. Pour half of the marinade over the chicken, ensuring each piece is coated well. Let it marinate for about 15-20 minutes while you prepare the veggies.

Arrange the Veggies: On a large baking sheet or a 9x13-inch baking dish, arrange the cherry tomatoes, bell pepper, zucchini, and asparagus. Drizzle with the remaining marinade and toss gently to coat the veggies.

Add the Chicken: Nestle the marinated chicken breasts in among the veggies. Make sure the chicken pieces are not overcrowded, allowing for even cooking.

Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.

Garnish and Serve: Once done, remove the pan from the oven. Let it rest for a few minutes before garnishing with chopped fresh parsley. Serve hot, and enjoy a complete meal, all from one pan!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings