# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 3 tablespoons basil pesto
03 - 1 tablespoon fresh 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
18 - Fresh basil leaves
19 - Extra lemon wedges
# Directions:
01 - Set oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Whisk pesto, lemon juice, lemon zest, olive oil, salt, and pepper in a medium bowl. Coat chicken breasts in marinade and set aside while preparing vegetables.
03 - In a large bowl, toss zucchini, bell peppers, red onion, cherry tomatoes, and broccoli with olive oil, oregano, salt, and pepper until evenly coated.
04 - Arrange vegetables evenly on the prepared sheet pan and place marinated chicken breasts nestled among them.
05 - Bake for 22 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with lightly browned edges.
06 - Remove from oven and let chicken rest for 3 minutes before slicing. Garnish with fresh basil leaves and additional lemon wedges if desired.
