Lemon-Herb Roasted Chicken & Rainbow Veggie Medley

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Baked with aromatic herbs and seasonal vegetables for a vibrant, one-pan weeknight dinner ready in 40 minutes. This Mediterranean-inspired sheet-pan recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 12 oz boneless skinless chicken breasts
• 2 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1 lemon
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium zucchini, sliced into 1/2-inch rounds, 1 diced red bell pepper, 1 diced yellow bell pepper, 2 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper in a large baking dish until evenly coated.
2. Step 2: Place 12 oz boneless skinless chicken breasts on top of the vegetables. Zest 1 lemon over the chicken, then cut the lemon into 6 thin wedges and arrange them on the chicken.
3. Step 3: Roast for 22-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly charred edges, checking once halfway through to stir the vegetables.