Servings: 4-6

Time: 60 minutes

Ingredients

  • 4 boneless, skinless halal chicken breasts
  • 3 tablespoons olive oil, divided
  • Juice and zest of 2 lemons
  • 2 garlic cloves, minced
  • 1 teaspoon tarragon
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (optional)
  • Salt and pepper, to taste
  • 1 red onion, cut into wedges
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes
  • 1 cup broccoli
  • 1 cup carrots, sliced
  • Fresh parsley, for garnish

Step 1

In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice and zest, garlic, tarragon, garlic powder, paprika, salt, and pepper. Set the marinade aside.

Step 2

Toss the chicken in the marinade and let it rest for at least 20 minutes.

Step 3

Preheat the oven to 400°F (200°C). On a large baking sheet, spread onions, bell peppers, tomatoes, broccoli, and carrots. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat.

Step 4

Place the marinated chicken on the baking sheet, nestling it between the vegetables. Pour any remaining marinade over the top.

Step 5

Roast for 20-25 minutes, flipping the chicken halfway, until the chicken reaches 165°F (74°C) and the vegetables are tender.

Step 6

Garnish with fresh parsley and lemon wedges. Serve and enjoy!