Easy One-Pan Meals
A vibrant and flavorful one-pan dish featuring tender chicken breast, colorful bell peppers, zucchini, and cherry tomatoes, all roasted with aromatic herbs and zesty lemon. This recipe is perfect for a quick, healthy weeknight dinner with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 2 medium bell peppers any color
- 1 medium zucchini cut into half-moons
- 1 pint cherry tomatoes
- 1 medium red onion cut into wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 0.25 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 large lemon half juiced
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, bell peppers, zucchini, cherry tomatoes, and red onion. Add the olive oil, oregano, thyme, garlic powder, paprika, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Squeeze the juice from half the lemon over everything and scatter the lemon slices over the pan.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp. You can stir halfway through cooking for even browning.
- Remove from the oven and serve immediately. Garnish with fresh parsley if desired.
Notes
Feel free to customize with your favorite vegetables like broccoli, asparagus, or sweet potatoes. For crispier chicken skin, pat the chicken dry before seasoning. Leftovers are great for meal prep! Serve with a side of quinoa or rice for a complete meal.