Lemon herb chicken with summer vegetables

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This protein‑forward meal features vegetables often found in the summer months, while keeping prep simple. It’s easy to swap ingredients based on preference and availability making it a dependable option year‑round.

Yield

6 servings

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• 2 cups sliced zucchini
• 2 cups fresh corn kernels (about 3 ears)
• 1 medium red onion, sliced

Ingredient swaps:

Zucchini and corn may be replaced with broccoli or green beans. You can also use heartier vegetables like sweet potatoes or brussels sprouts, but they may require a longer roasting time. Frozen vegetables can even be used; thaw and pat dry before roasting.

Cook

1. Heat oven to 425°F.
2. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, oregano, thyme, ½ teaspoon salt and ¼ teaspoon pepper.
3. Arrange chicken breasts on one side of a large, rimmed baking sheet. Brush evenly with the lemon‑herb mixture. If chicken breasts are thick, pound to an even thickness for even cooking.
4. On the other side of the baking sheet, add zucchini, corn and red onion. Toss vegetables with remaining 1 tablespoon olive oil, remaining salt and remaining pepper. Spread vegetables into an even layer to promote browning.
5. Roast for 25–35 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
6. Let chicken rest for 5 minutes before slicing. Serve with roasted vegetables.