# Components:
→ 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
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 bowl. Add chicken breasts and coat evenly. Let marinate while preparing vegetables.
03 - Combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli in a large bowl. Drizzle with olive oil and season with oregano, salt, and pepper. Toss to evenly coat.
04 - Spread vegetables evenly on the sheet pan. Nestle the marinated chicken breasts among the vegetables.
05 - Roast for 22 to 25 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
06 - Remove from oven, let chicken rest for 3 minutes. Slice if desired and garnish with fresh basil and lemon wedges before serving.
