# What You Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 21 oz)
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
# Steps:
01 - Preheat the oven to 425°F. 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 until combined.
03 - Place chicken breasts in a large bowl or resealable bag. Pour marinade over chicken and turn to coat evenly. Allow to marinate while preparing vegetables, up to 30 minutes for enhanced flavor.
04 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the prepared sheet pan. Drizzle with olive oil, then season with salt and black pepper. Toss to coat evenly and spread in a single layer, leaving space for chicken.
05 - Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and beginning to brown.
07 - Sprinkle extra fresh basil over the chicken and vegetables before serving immediately.
