# What You Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.32 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 - 200 g cherry tomatoes, halved (approximately 7 oz)
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# How To Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, fresh basil, minced garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
03 - Place chicken breasts in a large bowl or sealable bag. Pour marinade over them, turning to coat evenly. Let rest 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 to coat and arrange in a single layer with space for chicken placement.
05 - Nestle marinated chicken breasts among the vegetables on the sheet pan. Drizzle any remaining marinade over the chicken. Roast in the preheated oven for 25 to 30 minutes, until chicken reaches 165°F internally and vegetables are tender with slight caramelization.
06 - Garnish with additional fresh basil leaves and serve immediately.
