# What You'll Need:
→ Protein
01 - 4 boneless skinless chicken breasts, about 6 oz each
→ Vegetables
02 - 1 cup cherry tomatoes, whole
03 - 2 medium zucchinis, sliced into 1/2-inch rounds
04 - 1 large red onion, cut into 1-inch wedges
→ Seasonings
05 - 3 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Line a large sheet pan with parchment paper or lightly grease with cooking spray.
03 - Place chicken breasts, cherry tomatoes, zucchini slices, and red onion wedges evenly spaced on the prepared pan.
04 - Drizzle olive oil over chicken and vegetables, then sprinkle dried oregano, thyme, basil, salt, and black pepper evenly across all items.
05 - Transfer pan to the oven and roast for 25 to 28 minutes, turning chicken breasts halfway through, until vegetables are tender and chicken reaches an internal temperature of 165°F.
06 - Remove pan from oven and allow chicken to rest for 3 minutes before plating. Serve immediately with roasted vegetables.
