Italian Lemon Herb Chicken with Roasted Vegetables

Italian · 40 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 4 pieces boneless, skinless chicken breasts
• 4 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 3 tbsp olive oil
• 1 large lemon
• 3 cloves garlic cloves
• 1 tsp dried oregano
• 1 tsp dried thyme
• to taste salt and pepper

Method

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix 2 tbsp olive oil, juice of half the lemon, minced garlic, oregano, thyme, salt, and pepper.
3. Brush the chicken breasts with half of the lemon herb mixture. Toss the vegetables with the remaining mixture and 1 tbsp olive oil.
4. Arrange chicken and vegetables on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
6. Remove from oven and let rest for 5 minutes. Slice the chicken if desired.
7. Serve chicken with roasted vegetables, garnished with lemon wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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