One-Pan Lemon Herb Chicken and Peppers

• Chicken Breasts

  2 pieces
• Bell Peppers (mixed colors)

  3 large
• Olive Oil

  2 tbsp
• Garlic

  2 cloves
• Lemon

  1 whole
• Dried Oregano

  1 tsp
• Dried Thyme

  0.5 tsp
• Salt

  0.8 tsp
• Black Pepper

  0.5 tsp

All Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the bell peppers into strips and mince the garlic. Zest the lemon and then cut it in half.

3. 3

   In a large bowl, combine the bell pepper strips, olive oil, minced garlic, lemon zest, dried oregano, dried thyme, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.

4. 4

   Place the chicken breasts on a large baking sheet. Arrange the seasoned peppers around the chicken, spreading them in a single layer.

5. 5

   Squeeze the juice from the lemon halves over the chicken and peppers on the baking sheet.

6. 6

   Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp.

7. 7

   Serve immediately and enjoy your delicious one-pan meal!