Save to Pinterest A vibrant, herbaceous weeknight dinner featuring tender chicken and roasted vegetables, all bathed in a zesty basil-lemon marinade. Perfect for a simple, one-pan meal with minimal cleanup.
This recipe quickly became a favorite for busy weeknights when I want something healthy and delicious with minimal fuss.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g total
- Olive oil: 2 tablespoons for marinade and 1 tablespoon for vegetables
- Lemon: juice and zest of 1 lemon
- Fresh basil leaves: 2 tablespoons finely chopped plus extra for garnish
- Garlic cloves: 2 minced
- Honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon for marinade and 1/2 teaspoon for vegetables
- Black pepper: 1/4 teaspoon freshly ground for marinade and 1/4 teaspoon for vegetables
- Zucchini: 2 medium sliced into 1/2-inch rounds
- Red bell pepper: 1 cut into 1-inch pieces
- Yellow bell pepper: 1 cut into 1-inch pieces
- Red onion: 1 cut into wedges
- Cherry tomatoes: 200 g halved
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Step 2:
- In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, basil, garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Step 3:
- Place the chicken breasts in a large bowl or zip-top bag. Pour the marinade over the chicken, turning to coat. Let marinate while you prepare the vegetables (or up to 30 minutes for deeper flavor).
- Step 4:
- Arrange the zucchini, bell peppers, red onion, and cherry tomatoes on the prepared 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 in an even layer, leaving space for the chicken.
- Step 5:
- Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Step 6:
- Roast for 25 30 minutes or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and starting to brown.
- Step 7:
- Garnish with extra fresh basil and serve immediately.
Save to Pinterest This dish always brings my family together around the table especially after a busy day.
Notes
Serve with crusty bread or over cooked rice or quinoa for a heartier meal. Pair with a crisp Sauvignon Blanc or Pinot Grigio.
Required Tools
Large sheet pan parchment paper mixing bowls whisk chefs knife cutting board
Nutritional Information
Per serving: 315 calories 13 g total fat 14 g carbohydrates 36 g protein
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This recipe offers a fresh and satisfying meal any night of the week.
Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to 30 minutes to allow the basil-lemon flavors to fully infuse the meat.
- → Can I substitute the vegetables?
Yes, you can swap zucchini with asparagus or green beans depending on availability and preference.
- → What internal temperature confirms the chicken is cooked?
Cook the chicken until it reaches an internal temperature of 165°F (74°C) for safe consumption.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, the ingredients are naturally gluten-free and dairy-free, making it suitable for those dietary needs.
- → What drink pairs well with this meal?
A crisp Sauvignon Blanc or Pinot Grigio complements the herbaceous and citrus notes perfectly.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be used for a juicier result; just add about 5 extra minutes to the cooking time.