# What You Need:
→ Protein & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.32 pounds)
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 ounces cherry tomatoes, halved
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper to prevent sticking and ease cleanup.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, chopped basil, minced garlic, honey, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
03 - Place chicken breasts in a large bowl or resealable bag. Pour marinade over the chicken, turning to ensure even coating. Allow to marinate while preparing vegetables, or refrigerate up to 30 minutes for enhanced flavor.
04 - Arrange zucchini slices, bell pepper pieces, red onion wedges, and halved cherry tomatoes evenly 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 gently to coat all vegetables.
05 - Nestle marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the chicken and vegetables evenly.
06 - Place sheet pan in preheated oven and roast for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with light browning.
07 - Remove from oven, sprinkle with additional fresh basil leaves, and serve immediately for best flavor and texture.
