Roasted Chicken with Zucchini and Bell Peppers

Roasted Chicken with Zucchini and Bell Peppers


  • 4 boneless, skinless chicken breasts
  • 2 zucchinis, sliced
  • 2 bell peppers (red, yellow, or green), sliced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 lemon, sliced


  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Vegetables: In a large bowl, toss the zucchini and bell peppers with 1 tablespoon of olive oil, minced garlic, oregano, basil, salt, and pepper.
  3. Season Chicken: Drizzle the chicken breasts with the remaining olive oil and season with salt and pepper.
  4. Arrange on Baking Sheet: Place the chicken breasts on a baking sheet. Surround them with the seasoned vegetables.
  5. Add Lemon Slices: Place lemon slices over the chicken and vegetables for added flavor.
  6. Roast: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
  7. Serve: Remove from the oven and let rest for a few minutes before serving.


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