Lemon Garlic Chicken Breast with Roasted Veggies

 

I've really struggled to learn to cook just for myself.  I've spent my entire adult life cooking for my family of five and then for big family weekend and holiday gatherings.  Cooking for one is NOT easy.  This particular recipe is perfect to prepare dinner for one.

1 boneless, skinless chicken breast

1 Tbsp olive oil

1 clove garlic, minced

1 lemon zested and juiced

1/2 tsp dried oregano (or Italian seasoning)

1 Tbsp butter

Salt and pepper to taste

1 small zucchini, sliced in 1/4" rounds

1 cup cherry tomatoes

1 Tbsp olive oil

Salt and pepper to taste

Preheat your oven to 400 degrees.

In a resealable bag, mix together olive oil, garlic, half the lemon juice, oregano, salt and pepper.  Add the chicken breast and coat well.  Let it marinate for 10 - 15 minutes (longer if you like).

Toss the zucchini rounds and cherry tomatoes with olive oil, half of the remaining lemon juice, salt and pepper.  Spread out on a baking sheet.

Remove chicken from marinade and place on the baking sheet with the vegetables.  Bake for 20 - 25 minutes or until the chicken is fully cooked.  

While the chicken and veggies bake, soften the butter.  Combine with remaining lemon juice and zest.

Plate the chicken with the roasted veggies.  Garnish with fresh parsley, if desired.  Top with lemon butter.  

Enjoy!