# What You’ll Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.3 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 - 7 oz cherry tomatoes, halved
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# Method:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, chopped basil, minced garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully mixed.
03 - Place chicken breasts in a large bowl or resealable bag. Pour the marinade over the chicken, turning to coat thoroughly. Allow to marinate while preparing vegetables, or up to 30 minutes for enhanced flavor.
04 - Arrange zucchini slices, bell peppers, red onion wedges, and halved cherry tomatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine and spread evenly, leaving space for chicken.
05 - Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade evenly over the chicken and vegetables.
06 - Bake in the preheated oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Sprinkle additional fresh basil leaves over the cooked dish and serve immediately.
