Lemon Basil Chicken with Roasted Vegetables

This vibrant dish combines tender chicken marinated in zesty lemon and aromatic basil, paired with a medley of roasted seasonal vegetables. The bright flavors and colorful presentation make it a delightful main course, perfect for any occasion. It respects traditional culinary principles while adding a fresh twist that elevates the dining experience.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 teaspoon dried oregano

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, minced garlic, chopped basil, salt, and black pepper.
2. Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
3. Preheat your oven to 425°F (220°C).
4. On a large baking sheet, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, pepper, and oregano.
5. Spread the vegetables out in an even layer and roast in the preheated oven for 20 minutes.
6. While the vegetables are roasting, heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until cooked through.
7. Once the vegetables are tender and slightly caramelized, remove them from the oven.
8. Serve the grilled chicken alongside the roasted vegetables, garnished with additional fresh basil if desired.