Lemon Herb Chicken with Zucchini and Squash
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp fresh lemon juice (about 1 lemon)
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp dried oregano
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
For the Vegetables:
2 medium zucchinis, sliced into half-moons
2 medium yellow squashes, sliced into half-moons
1 red bell pepper, sliced
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
Directions:
Marinate the Chicken:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, oregano, paprika, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and coat evenly. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Prepare the Vegetables:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the zucchini, yellow squash, and red bell pepper with olive oil, garlic powder, onion powder, dried basil, salt, and black pepper until evenly coated.
Cook the Chicken and Vegetables:
Heat a large skillet or ovenproof pan over medium-high heat. Add a bit of olive oil if needed.
Remove the chicken from the marinade and cook in the skillet for 3-4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the vegetables and cook for 2-3 minutes, stirring occasionally.
Roast Everything:
Arrange the vegetables in a single layer in the skillet or transfer them to a baking sheet if your skillet isn’t ovenproof.
Place the chicken breasts on top of the vegetables.
Roast in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve:
Serve the lemon herb chicken alongside the roasted zucchini and squash. Garnish with additional fresh herbs if desired.
Prep Time: 15 minutes | Marinate Time: 30 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 300 per serving | Servings: 4