👩🍳 Instructions
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1
In a large bowl, whisk together 3 tablespoons of the olive oil, lemon juice, minced garlic, oregano, thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Add the cut chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
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2
Preheat your oven to 400°F (200°C). On a large baking sheet, spread the chopped bell peppers, zucchini, and cherry tomatoes. Drizzle with the remaining 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Toss to coat.
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3
Add the marinated chicken pieces to the baking sheet with the vegetables, distributing everything in a single layer for even cooking.
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4
Bake for 20-25 minutes, flipping the chicken and vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender-crisp and lightly caramelized.
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5
Remove from the oven and let cool completely at room temperature before portioning into 4 airtight containers. Store in the refrigerator for up to 4 days. Serve as is, or with a side of cooked quinoa or brown rice if desired.
💡 Notes
For extra flavor, add a sprinkle of fresh parsley after cooking. If making a larger batch, use two sheet pans to avoid overcrowding, which can prevent vegetables from roasting properly. This recipe is also delicious with shrimp instead of chicken; reduce cooking time to 10-12 minutes.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
45g
Total Fat
15g
Saturated Fat
3g
Carbs
20g
Fiber
5g
Sugar
8g
Sodium
380mg
Cholesterol
110mg
