Lemon herb chicken & roasted veggies dish
For your family or for a crowd, this Lemon herb dish is light, flavorful, and easy to make for a group.
Ingredients
(Serving: 4 - 6 as a main; 12 - 14 servings as a side)
1 lb thin chicken breasts (omit for vegetarian/vegan option)
3 zucchini
1 sweet yellow onion
1 pack Babybella mushrooms
1/2 lemon, juiced
1/8 cup olive oil
2 tsp basil, dried
2 tsp parsley, dried
2 tsp oregano, dried
1 tsp garlic powder
1/2 tsp Kosher salt
5 turns fresh black pepper
Appliances & Utensils
mixing bowls
knife & cutting board
14” baking dish
measuring spoons
Instructions
Preheat oven to 425°F.
Slice chicken breasts into bite-sized pieces. Wash and chop zucchini, onion, and mushrooms into similar-sized chunks.
Add all ingredients to a bowl or ziplock bag. Add marinade of 1/8 cup olive oil, juice of 1/2 lemon, 2 tsp dried basil, 2 tsp dried parsley, 2 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp Kosher salt, 5 turns fresh black pepper. Close bag and set in the fridge for 5 - 10 minutes while oven preheats.
Add marinated chicken and veggies to a baking dish and roast for 20 - 25 minutes, ensuring chicken is cooked before removing from oven. Ready to serve immediately!
Pro Tip: If traveling with this dish, be sure to cover with tin foil to hold in heat. You can also place it in the fridge and heat it 325°F for about 10 minutes before serving.
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