# What You'll Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 tablespoons fresh basil leaves, finely chopped
05 - 2 garlic cloves, minced
06 - 1 teaspoon honey
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
10 - 2 medium zucchini, sliced into 1/2-inch rounds
11 - 1 red bell pepper, cut into 1-inch pieces
12 - 1 yellow bell pepper, cut into 1-inch pieces
13 - 1 red onion, cut into wedges
14 - 200 g cherry tomatoes, halved (approximately 7 oz)
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How-To:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - Whisk together 2 tablespoons olive oil, lemon juice and zest, chopped basil, minced garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
03 - Place chicken breasts in a large bowl or resealable bag. Pour marinade over chicken, turning to coat evenly. Let sit while prepping vegetables, or marinate up to 30 minutes for enhanced flavor.
04 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat evenly. Spread in a single layer, leaving space for chicken.
05 - Nestle marinated chicken breasts among the vegetables on the sheet pan. Drizzle any remaining marinade over the chicken and vegetables. Roast in the oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender and slightly caramelized.
06 - Remove from oven and garnish with additional fresh basil leaves. Serve immediately.
