Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each)
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 yellow bell pepper, cored, seeded, and chopped
  • 1 zucchini, chopped
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved (75g)
  • 1/4 cup fresh parsley, chopped (approx. 15g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  3. Add the chicken breasts to the marinade and toss to coat.
  4. Add the bell peppers, zucchini, red onion, cherry tomatoes, and olives to the bowl with the chicken. Toss everything together to coat with the marinade.
  5. Spread the chicken and vegetables in a single layer on a baking sheet lined with parchment paper (if using).
  6. Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
  7. Remove from oven and garnish with fresh parsley. Serve immediately.