# 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Vegetables
08 - 1 medium zucchini, sliced into half-moons
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 yellow bell pepper, cut 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 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
→ Garnish
18 - Fresh basil leaves
19 - Extra lemon wedges
# Step-by-Step Guide:
01 - Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a medium bowl, whisk together basil pesto, lemon juice, lemon zest, olive oil, salt, and black pepper. Add chicken breasts and toss to coat thoroughly. Allow to marinate while preparing vegetables.
03 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, cherry tomatoes, and broccoli florets. Drizzle with olive oil and season with dried oregano, salt, and black pepper. Toss until evenly coated.
04 - Spread the seasoned vegetables evenly across the prepared sheet pan. Nestle the marinated chicken breasts among the vegetables.
05 - Place the sheet pan in the oven and roast for 22 to 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with golden edges.
06 - Remove from oven and let the chicken rest for 3 minutes before slicing, if desired. Garnish with fresh basil leaves and lemon wedges prior to serving.
