# What 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 - 1/2 teaspoon salt
07 - 1/4 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 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Garnish (optional)
18 - Fresh basil leaves
19 - Extra lemon wedges
# Directions:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a medium bowl, whisk together pesto, lemon juice, lemon zest, olive oil, salt, and black pepper. Add chicken breasts and toss to coat. Set aside to marinate while preparing vegetables.
03 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and black pepper. Toss until evenly coated.
04 - Spread vegetables evenly on the prepared sheet pan and nestle marinated chicken breasts among them.
05 - Roast for 22–25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
06 - Remove from oven and let chicken rest for 3 minutes before slicing. Garnish with fresh basil and lemon wedges if desired.
