Lemon Herb Chicken & Veggie Bake

• 4 boneless, skinless chicken breasts
• 2 cups chopped zucchini
• 1 cup chopped bell peppers
• 1 cup baby carrots
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh thyme leaves
• 1 lemon, zested and juiced
• Salt to taste
• Black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon oregano

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix olive oil, garlic, lemon zest, lemon juice, parsley, thyme, salt, pepper, paprika, and oregano.
3. 3 Add chicken and veggies to the bowl; toss to coat evenly.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Bake uncovered for 45 minutes or until chicken is cooked through.
6. 6 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Oven

Variations

• Add olives or artichoke hearts for a Mediterranean twist.
• Use sweet potatoes instead of regular carrots for a sweet touch.

Substitutions

• If fresh herbs aren't available, use 1 tablespoon dried herbs in place of fresh.
• Substitute chicken thighs for breasts for a juicier result.

Pairings

• Pairs well with a crisp Sauvignon Blanc.
• A lemony vinaigrette complements this dish beautifully.

Nutrition

Tips

• For extra flavor, marinate the chicken and veggies in the fridge for an hour before baking.
• Add a splash of chicken broth if you like a saucier bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until hot.

Serving Suggestions

• Serve with a side of quinoa or crusty bread.
• Pair with a fresh green salad for a complete meal.

FAQ