# What You'll Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approx. 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 Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a small bowl, whisk olive oil, lemon juice and zest, basil, garlic, honey, Dijon mustard, salt, and black pepper until combined.
03 - Place chicken breasts in a large bowl or resealable bag. Pour marinade over chicken, turning to coat evenly. Let sit while preparing vegetables or up to 30 minutes for enhanced flavor.
04 - Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the sheet pan. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly and spread out in a single layer leaving room for chicken.
05 - Nestle marinated chicken breasts among the vegetables on the sheet pan. Pour any leftover marinade over the chicken and vegetables. Roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with light browning.
06 - Sprinkle extra fresh basil over the cooked chicken and vegetables. Serve immediately.
