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Lemon-Herb Chicken & Rainbow Vegetables

Marinated in lemon, garlic, and herbs, this chicken stays juicy on the grill or in a hot pan, next to a full sheet pan of roasted rainbow vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Method

Ingredients
  

  • 2 boneless chicken breasts
  • 1 lemon juice and zest
  • 2 tbsp olive oil plus more for vegetables
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 bell pepper cut into chunks
  • 2 carrots cut into chunks
  • 1 zucchini cut into chunks
  • Cooked couscous or cauliflower rice to serve

Method
 

  1. Whisk lemon, oil, garlic, and oregano; marinate the chicken 15 minutes.
  2. Roast the vegetables at 425°F (220°C) for 20 minutes until charred at the edges.
  3. Grill or pan-sear the chicken 5–6 minutes per side until cooked through (165°F).
  4. Rest, slice, and serve over couscous with the vegetables.