Greek Lemon-Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy lemon-herb chicken breasts paired with garlic-roasted vegetables for a bright, flavorful meal. This Mediterranean-inspired sheet-pan recipe (gluten-free), ready in about 40 minutes, pairs chicken breasts, zucchini, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) chicken breasts
• 2 medium, sliced 1/2-inch zucchini
• 2, sliced 1/2-inch red bell peppers
• 4 tbsp olive oil
• 1, zest and juice lemon
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place zucchini and bell peppers on a sheet pan, toss with 2 tbsp olive oil, salt, and black pepper. Roast for 15 minutes.
2. Step 2: Rub chicken breasts with remaining 2 tbsp olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and black pepper.
3. Step 3: Place chicken on top of roasted vegetables and bake 20-25 minutes until internal temperature reaches 165°F (74°C), basting twice with pan juices.