# What You Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (about 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
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a small bowl, whisk together olive oil, lemon juice and zest, chopped basil, minced garlic, honey, Dijon mustard, salt, and black pepper until fully combined.
03 - Place chicken breasts in a large bowl or zip-top bag. Pour the marinade over the chicken, turning to coat evenly. Let marinate while preparing vegetables, or 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 gently to coat and spread in an even layer, leaving space for the chicken.
05 - Nestle the marinated chicken breasts among the vegetables on the sheet pan. Drizzle any remaining marinade over the top to maximize flavor.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and slightly browned.
07 - Remove from oven, garnish with additional fresh basil leaves, and serve immediately.
