# The Ingredients You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (1.5 lbs)
02 - 3 tablespoons basil pesto
03 - 1 tablespoon lemon juice
04 - 1 teaspoon lemon zest
05 - 1 tablespoon olive oil
06 - ½ teaspoon salt
07 - ¼ teaspoon 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 - ½ teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
→ Garnish (optional)
18 - Fresh basil leaves
19 - Extra lemon wedges
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
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 - Combine zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and broccoli in a large bowl. Drizzle with olive oil, sprinkle with dried oregano, salt, and black pepper. Toss to evenly coat.
04 - Spread the vegetables evenly across the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
05 - Roast in the preheated oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
06 - Remove from oven and allow chicken to rest for 3 minutes. Slice if desired, then garnish with fresh basil leaves and lemon wedges before serving.
