Lemon Mint Chicken With Roasted Summer Veggies

This is a light and refreshing summer meal, but you can make it all year round.

For this recipe you’ll need:

For the Chicken:

Four boneless, skinless chicken breasts

Zest of 1 lemon

Juice of 1 lemon

1 tsp. dried mint

1 tsp. kosher salt

¼ cup olive oil

For the Veggies:

4 zucchini, cut in ½ inch rounds

2 yellow (summer, crookneck) squash, cut in half inch rounds

1 red onion, cut into strips

1 Red Bell Pepper, cut into strips

2 TB fresh dill, chopped

1 tsp. dried mint

1 TB kosher salt

1 tsp. black pepper

¼ cup olive oil

1 lemon (zest and juice)

To Make the Chicken:

Spray an indoor skillet or fry pan with cooking spray or 1 TB olive oil. Cook chicken over medium heat until almost cooked through, turning over halfway. In the meantime, in a bowl, combine zest of 1 lemon, juice of 1 lemon, 1 tsp. dried mint, 1 tsp. kosher salt, and ¼ cup olive oil. When chicken is almost finished cooking, start basting with the sauce.

To Make the Veggies:

Preheat oven to 400 degrees

On a sheet pan, combine zucchini, squash, onion, red pepper, dill, mint, salt, pepper, olive oil, lemon zest and lemon juice. Mix with hands. Spread evenly in pan in a single layer. Bake for approximately 30 minutes.

*This meal is great with rice as well.

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