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 meal quickly became a family favorite when I served it on a busy weeknight. It's satisfying, healthy, and the basil garnish really makes it pop.
Ingredients
- 4 boneless, skinless chicken breasts: about 600 g total
- Olive oil: 2 tablespoons plus 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 plus 1/2 teaspoon for vegetables
- Freshly ground black pepper: 1/4 teaspoon plus 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
- Preheat:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Make marinade:
- 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 in a small bowl.
- Marinate chicken:
- Place chicken breasts in a large bowl or zip-top bag. Pour marinade over the chicken and turn to coat. Marinate while preparing vegetables or up to 30 minutes for deeper flavor.
- Prepare vegetables:
- Arrange zucchini, bell peppers, red onion and cherry tomatoes on 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 chicken.
- Combine:
- Nestle marinated chicken breasts among vegetables on sheet pan. Pour any remaining marinade over top.
- Roast:
- Roast for 25 to 30 minutes or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and starting to brown.
- Garnish:
- Garnish with extra fresh basil and serve immediately.
Save to Pinterest My family looks forward to this dinner each week; it's a great way to get everyone to eat their veggies and enjoy a wholesome meal together.
Serving Suggestions
Serve with crusty bread or over cooked rice or quinoa to make it more filling.
Wine Pairing
Pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Grigio.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to retain moisture.
Save to Pinterest This dish is quick to prepare and packed with flavor making weeknight dinners stress-free and delicious.
Recipe FAQs
- → Can I substitute chicken breasts with thighs?
Yes, boneless chicken thighs can be used for juicier results. Increase roasting time by about 5 minutes to ensure thorough cooking.
- → What vegetables work well besides zucchini and peppers?
Asparagus, green beans, or even sliced carrots are excellent alternatives or additions to the existing vegetable mix.
- → How should I store leftovers?
Place cooled leftovers in an airtight container and refrigerate for up to 3 days. Reheat thoroughly before serving.
- → Is it possible to prepare the marinade ahead of time?
Absolutely. The basil-lemon marinade can be mixed up to one day in advance and stored covered in the refrigerator for enhanced flavor infusion.
- → Can this dish be made gluten- and dairy-free?
Yes, all ingredients are naturally gluten- and dairy-free, making this a suitable option for those dietary needs.
- → What wine pairs best with this meal?
A crisp Sauvignon Blanc or light Pinot Grigio complements the herbaceous and citrus notes beautifully.