Lemon-Pepper Chicken with Roasted Vegetables

Name: Lemon-Pepper Chicken with Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb boneless chicken breasts; 1, zested and juiced lemon; 1 tsp coarse black pepper; 3 tbsp olive oil; 2 cups, cut into 1/2-inch half-moons zucchini; 1, cut into 1/2-inch strips red bell pepper; 1, cut into 1/2-inch wedges yellow onion; 2 cloves, minced garlic; 1/2 tsp dried oregano; 1/2 tsp kosher salt

Juicy chicken breasts with a zesty lemon-pepper crust and caramelized seasonal vegetables.

Cuisine: Mediterranean

Category: Chicken

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1 lb boneless chicken breasts
1, zested and juiced lemon
1 tsp coarse black pepper
3 tbsp olive oil
2 cups, cut into 1/2-inch half-moons zucchini
1, cut into 1/2-inch strips red bell pepper
1, cut into 1/2-inch wedges yellow onion
2 cloves, minced garlic
1/2 tsp dried oregano
1/2 tsp kosher salt

Instructions

Step 1: Pat 1 lb boneless chicken breasts dry with paper towels. Rub with 1 tsp coarse black pepper and 1 tbsp lemon zest; set aside.
Step 2: Preheat oven to 400°F. Toss 2 cups zucchini, 1 red bell pepper, and 1 cut yellow onion with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried oregano, and 1/2 tsp kosher salt on a baking sheet. Roast for 20 minutes until edges are golden and tender.
Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
Step 4: Remove skillet from heat, add 1 tbsp lemon juice and 1 tsp lemon zest to the pan. Return chicken to the pan, spooning pan juices over the top.
Step 5: Transfer roasted vegetables to a plate, arrange chicken on top, and drizzle with any remaining pan juices. Serve immediately with extra lemon wedges.