Lemon Herb Chicken with Veggies
A zesty and flavorful Lemon Herb Chicken served alongside a medley of colorful veggies, perfect for a nutritious and light dinner.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (3 tbsp) olive oil
- (2) lemons (juiced)
- (3 cloves) garlic (minced)
- (1 tbsp) fresh thyme (chopped)
- (1 tbsp) fresh rosemary (chopped)
- (1 tsp) salt
- (1/2 tsp) black pepper
- (2) bell peppers (sliced)
- (1) zucchini (sliced)
- (1) red onion (sliced)
- (1 cup) cherry tomatoes
Instructions
- 1
In a small bowl, combine (3 tbsp) olive oil, the juice of (2) lemons, (3 cloves) minced garlic, (1 tbsp) chopped thyme, (1 tbsp) chopped rosemary, (1 tsp) salt, and (1/2 tsp) black pepper to create the marinade.
- 2
Place the (4) chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 1 hour.
- 3
Preheat the oven to 400°F (200 °C).
- 4
While the chicken is marinating, prepare the vegetables. In a large bowl, combine (2) sliced bell peppers, (1) sliced zucchini, (1) sliced red onion, and (1 cup) cherry tomatoes. Drizzle with a little olive oil and season with salt and pepper to taste.
- 5
After marinating, remove the chicken from the fridge and arrange it in a baking dish. Surround the chicken with the prepared vegetables.
- 6
Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74 °C), and the vegetables are tender.
- 7
Once done, remove from the oven and let it rest for a few minutes before serving.
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