Description
Experience a burst of Mediterranean flavor with this quick and vibrant dish, featuring juicy chicken and colorful veggies in a zesty lemon-olive marinade.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium zucchinis, sliced thin
- 1 cup cherry tomatoes, halved
- 2 tsp dried oregano
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Create the Marinade: In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, and oregano until well combined.
- Marinate the Chicken: Place chicken breasts in a large resealable bag or bowl. Pour half of the marinade over the chicken. Seal or cover and let marinate in the refrigerator for at least 15 minutes.
- Prepare Your Veggies: While the chicken marinates, chop bell peppers and zucchini into bite-sized pieces. Toss them in the remaining marinade until fully coated.
- Assemble Your Baking Dish: Arrange marinated chicken breasts in the prepared baking dish and scatter vibrant veggies around them.
- Bake Until Perfect: Bake for about 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (74°C). Serve warm with drizzled sauce from the baking dish.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximately 250g)
- Calories: 360
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For enhanced flavor, marinate the chicken overnight. Feel free to substitute seasonal vegetables like asparagus or eggplant. To reheat leftovers, add a splash of olive oil to maintain moisture.