Sautéed Garlic Lemon Chicken with Roasted Mediterranean Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Juicy chicken breasts pan-seared with garlic and lemon, served alongside oven-roasted zucchini, bell peppers, and cherry tomatoes for a vibrant Mediterranean-inspired meal. This mediterranean-inspired chicken (mediterranean) ready in about 45 minutes pairs olive oil, minced garlic cloves, 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 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

• 2 pieces (about 6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, cut into 1-inch chunks zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1-inch pieces yellow bell pepper
• 1 cup whole cherry tomatoes
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium zucchini cut into 1-inch chunks, 1 medium red bell pepper cut into 1-inch pieces, 1 medium yellow bell pepper cut into 1-inch pieces, and 1 cup whole cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, pat dry 2 boneless skinless chicken breasts (about 6 oz each). Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add chicken breasts to skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Step 5: Remove chicken from heat and drizzle with 2 tbsp fresh lemon juice. Let rest for 3 minutes.
6. Step 6: Plate chicken alongside roasted vegetables and garnish with 2 tbsp chopped fresh parsley before serving.