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In the realm of home cooking, few dishes can rival the appeal of a vibrant one-pan meal, and the Zesty One-Pan Lemon Garlic Chicken with Colorful Veggies is a perfect example. This delightful recipe artfully combines tender chicken breasts marinated in a zesty lemon garlic sauce, with a medley of colorful vegetables that not only enhance the visual appeal but also contribute to a well-rounded, nutritious meal. The simplicity of this dish lies in its preparation; everything cooks together in a single pan, allowing the flavors to meld beautifully while saving you time and effort in the kitchen.

One-Pan Lemon Garlic Chicken with Veggies

Discover the joy of cooking with the Zesty One-Pan Lemon Garlic Chicken with Colorful Veggies! This easy-to-make dish features tender chicken breasts marinated in zesty lemon and garlic, perfectly paired with a vibrant medley of roasted vegetables. Perfect for busy weeknights, this one-pan meal saves time on prep and cleanup while delivering mouthwatering flavors that the whole family will love. Elevate your dining experience with this nutritious and visually stunning recipe!
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Ingredients
  

4 boneless, skinless chicken breasts

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 large lemon, zested and juiced

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 bell pepper, sliced (choose red or yellow for vibrant color)

1 medium zucchini, sliced into half-moons

1 cup broccoli florets

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Chicken Marinade: In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and black pepper. Use a whisk to blend the ingredients thoroughly. Add the chicken breasts to the marinade, ensuring each piece is completely coated. Cover the bowl with plastic wrap and let the chicken marinate for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor absorption.

    Preheat the Oven: Set your oven to 400°F (200°C) to allow it to preheat while you prepare the vegetables.

      Prepare the Veggies: On a large baking sheet or an oven-safe skillet, arrange the halved cherry tomatoes, sliced bell pepper, zucchini half-moons, and broccoli florets. Drizzle with a tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss all the vegetables gently to ensure they are well-coated.

        Arrange the Chicken: Take the marinated chicken breasts out of the bowl and place them on the baking sheet among the vegetables. Pour any leftover marinade over the chicken for added flavor and moisture.

          Bake: Slide the baking sheet into the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

            Garnish and Serve: Once baked, remove the tray from the oven and let it rest for a few minutes. Generously sprinkle freshly chopped parsley over the chicken and vegetables for a pop of color and freshness. Serve the dish with lemon wedges on the side, allowing guests to squeeze extra lemon juice over their plate for an added zesty touch.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 4