# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium zucchini, sliced into half-moons
05 - 1 medium red onion, cut into wedges
06 - 1 cup cherry tomatoes, halved
07 - 1 cup broccoli florets
→ Marinade & Flavorings
08 - 3 tablespoons olive oil
09 - Juice and zest of 1 large lemon
10 - 3 cloves garlic, minced
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon paprika
→ Garnish
16 - Fresh parsley, chopped
17 - Lemon wedges
# How to Make:
01 - Preheat oven to 425°F. Lightly grease a large baking sheet or shallow roasting pan.
02 - In a small bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, pepper, and paprika until well combined.
03 - Place chicken breasts on the prepared pan. Arrange all vegetables around the chicken in a single layer.
04 - Pour the marinade evenly over the chicken and vegetables. Gently toss vegetables to coat thoroughly.
05 - Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - For enhanced browning, broil for 2 to 3 minutes at the end of cooking.
07 - Allow the dish to rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
