# What You'll Need:
→ 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 - ½ teaspoon salt
07 - ¼ teaspoon ground black pepper
→ Vegetables
08 - 1 medium zucchini, sliced into half-moons
09 - 1 red bell pepper, chopped into 1-inch pieces
10 - 1 yellow bell pepper, chopped 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 - ½ teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon ground black pepper
→ Garnish (optional)
18 - Fresh basil leaves
19 - Extra lemon wedges
# Steps to Follow:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
02 - In a medium bowl, whisk together pesto, lemon juice, lemon zest, olive oil, salt, and pepper. Add chicken breasts and toss to coat. Let marinate while preparing vegetables.
03 - In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, then toss to coat evenly.
04 - Spread the vegetables evenly on the prepared sheet pan. Arrange the marinated chicken breasts among the vegetables.
05 - Roast for 22 to 25 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with golden edges.
06 - Remove from oven and let chicken rest for 3 minutes before slicing if desired. Garnish with fresh basil and lemon wedges.
