Dairy-Free Lemon Chicken with Roasted Vegetables

Ingredients

• 4 Chicken breasts
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 2 teaspoons Dried oregano
• 3 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Red bell pepper
• 1 Zucchini
• 1 Red onion
• 1 pint Cherry tomatoes

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of dried oregano, 3 cloves of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. This is your lemon-herb marinade.
3. 3Place the 4 chicken breasts in the bowl with the marinade. Turn them to coat evenly. Let them marinate for at least 15 minutes while you prepare the vegetables.
4. 4Chop the 1 red bell pepper, 1 zucchini, and 1 red onion into bite-sized pieces, about 1-inch cubes. Halve the 1 pint of cherry tomatoes.
5. 5Add the chopped vegetables and halved cherry tomatoes to the bowl with the marinated chicken. Toss everything gently to coat the vegetables with any remaining marinade.
6. 6Spread the vegetables in a single layer on a large baking sheet. Place the 4 marinated chicken breasts on top of the vegetables on the same baking sheet.
7. 7Roast in the preheated oven for 30-35 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly browned. You can check the chicken's internal temperature with a meat thermometer.

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