# Ingredient List:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.32 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 grams cherry tomatoes, halved (approximately 7 oz)
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How to Make:
01 - Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
02 - Whisk together olive oil, lemon juice and zest, basil, garlic, honey, Dijon mustard, salt, and black pepper in a small bowl.
03 - Place chicken breasts in a large bowl or resealable bag and pour marinade over, turning to coat evenly. Let marinate while preparing vegetables or up to 30 minutes.
04 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with olive oil, season with salt and black pepper, then toss to coat and spread evenly, leaving space for chicken.
05 - Nestle marinated chicken breasts among vegetables on the sheet pan and pour remaining marinade over top. Roast for 25 to 30 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender and slightly browned.
06 - Sprinkle with additional fresh basil and serve immediately.
