Mediterranean Lemon-Herb Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken breasts bathed in a bright lemon-herb marinade, roasted alongside seasonal veggies for a vibrant weeknight meal. This mediterranean-inspired one pot ready in about 40 minutes pairs boneless skinless chicken breasts, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 4 (6 oz each) boneless skinless chicken breasts
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 medium, sliced 1/2-inch thick zucchini
• 1, seeded and sliced 1/2-inch thick red bell pepper
• 1, cut into 1-inch wedges red onion
• 1 cup cherry tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken breasts dry with paper towels, then rub with 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp oregano, and 1/4 tsp garlic powder; season with 1/4 tsp salt and 1/8 tsp pepper.
2. Step 2: Toss zucchini, bell pepper, red onion, and cherry tomatoes with remaining 1 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp pepper on a parchment-lined baking sheet.
3. Step 3: Arrange chicken on top of vegetables. Roast for 22-25 minutes until chicken reaches 165°F internally and vegetables are tender with slightly caramelized edges.
4. Step 4: Let rest 5 minutes before serving with pan juices.