One-Pan Sunshine Chicken & Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

And colorful bell peppers and zucchini roasted in a zesty lemon-herb sauce—all in one pan for effortless, vibrant weeknight magic. This mediterranean-inspired one pot ready in about 35 minutes pairs chicken breasts, medium zucchini, medium red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 lb chicken breasts
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic
• 1 lemon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 2 pounds chicken breasts dry, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place in a large baking dish.
2. Step 2: Slice 1 medium zucchini into 1/2-inch half-moons, 1 medium red bell pepper and 1 medium yellow bell pepper into strips, and toss with 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange around the chicken in the dish.
3. Step 3: Scatter 1 cup cherry tomatoes over the vegetables, then squeeze the juice of 1 lemon over everything. Roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender and slightly caramelized, with edges golden brown.