Pin it A vibrant, herbaceous weeknight dinner featuring tender chicken and roasted vegetables, all bathed in a zesty basil-lemon marinade. Perfect for a simple, one-pan meal with minimal cleanup.
This dish has become a family favorite for busy weeknights when we want something healthy yet flavorful without spending hours in the kitchen.
Ingredients
- 4 boneless skinless chicken breasts: about 600 g total
- Olive oil: 2 tablespoons for marinade plus 1 tablespoon for vegetables
- Lemon: Juice and zest of 1 lemon
- Fresh basil leaves: 2 tablespoons finely chopped plus extra for garnish
- Garlic cloves: 2 minced
- Honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: 1/2 teaspoon for marinade plus 1/2 teaspoon for vegetables
- Freshly ground black pepper: 1/4 teaspoon for marinade plus 1/4 teaspoon for vegetables
- Vegetables: 2 medium zucchini sliced 1/2-inch rounds, 1 red bell pepper cut 1-inch pieces, 1 yellow bell pepper cut 1-inch pieces, 1 red onion cut into wedges, 200 g cherry tomatoes halved
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Step 2:
- In a small bowl whisk together 2 tablespoons olive oil lemon juice and zest basil garlic honey Dijon mustard 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 3:
- Place the chicken breasts in a large bowl or zip-top bag. Pour the marinade over the chicken turning to coat. Let marinate while you prepare the vegetables or up to 30 minutes for deeper flavor.
- Step 4:
- Arrange the zucchini bell peppers red onion and cherry tomatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread in an even layer leaving space for the chicken.
- Step 5:
- Nestle the marinated chicken breasts among the vegetables on the sheet pan. Pour any remaining marinade over the top.
- Step 6:
- Roast for 25 30 minutes or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and starting to brown.
- Step 7:
- Garnish with extra fresh basil and serve immediately.
Pin it Sharing this meal with my family has brought us closer especially on hectic nights when we need comfort food without the fuss.
Notes
Serve with crusty bread or over cooked rice or quinoa for a heartier meal. Pair with a crisp Sauvignon Blanc or Pinot Grigio.
Required Tools
Large sheet pan parchment paper mixing bowls whisk chefs knife cutting board
Nutritional Information
Per serving: 315 calories, 13 g total fat, 14 g carbohydrates, 36 g protein
Pin it 
This basil-soft chicken and veggie sheet pan dinner is a perfect blend of fresh flavors and easy preparation ideal for busy weeknights.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to infuse flavors, up to 30 minutes for a deeper taste without compromising texture.
- → Can I substitute the vegetables?
Yes, zucchini can be replaced with asparagus or green beans to suit your preference or seasonal availability.
- → Is this dish suitable for gluten-free diets?
Absolutely, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive individuals.
- → What is the ideal oven temperature for roasting?
Preheat to 425°F (220°C) to achieve tender chicken and nicely roasted vegetables with slight caramelization.
- → Can different cuts of chicken be used?
Boneless chicken thighs can be used for extra juiciness; just add about 5 more minutes to the cooking time.