Sautéed Lemon-Garlic Chicken with Roasted Mediterranean Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender chicken breasts sautéed with bright lemon and garlic flavors, paired with oven-roasted zucchini, bell peppers, and cherry tomatoes for a wholesome Mediterranean meal. This mediterranean-inspired chicken ready in about 45 minutes pairs extra virgin olive oil, minced garlic cloves, lemon zest 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 extra virgin olive oil
• 4 cloves, minced garlic cloves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, cut into 1/2-inch thick half-moons zucchini
• 1 medium, cut into 1-inch squares red bell pepper
• 1 medium, cut into 1-inch squares 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 1/2-inch half-moons, 1 medium red bell pepper cut into 1-inch squares, 1 medium yellow bell pepper cut into 1-inch squares, and 1 cup whole cherry tomatoes with 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until vegetables are 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 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
3. Step 3: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden and internal temperature reaches 165°F.
5. Step 5: Lower heat to medium, add 1 tsp lemon zest and 2 tbsp lemon juice to the skillet, spooning the sauce over the chicken for 1 minute until glossy and fragrant.
6. Step 6: Plate the chicken alongside the roasted vegetables and garnish with 2 tbsp chopped fresh parsley for a fresh finish.