Easy recette weight watchers cuisine LemonHerb Chicken Veg - Food55

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts (approx. 2 medium breasts), patted dry
• 2 tbsp (30 ml) fresh lemon juice (about 1 medium lemon)
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 cloves garlic, minced (~6–8 g)
• 1 tsp (1 g) Dijon mustard
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme (adjust to taste)
• 1 tbsp fresh parsley, chopped (optional) (~4 g)
• Zest of 1 lemon (optional)
• 1/2 tsp kosher salt (~3 g)
• 1/4 tsp freshly ground black pepper (~0.5 g)
• 2 medium zucchini, halved lengthwise and sliced into 1/2-inch (1.2 cm) half-moons (~400 g total)
• 1 large red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces (~150 g)
• 1 small red onion, cut into wedges (~100 g)
• 1 cup (150 g) cherry tomatoes (or halved grape tomatoes)
• 1 tbsp (15 ml) extra-virgin olive oil (for vegetables)
• 1/2 tsp kosher salt (~1.5 g) (for vegetables)
• 1/4 tsp freshly ground black pepper (~0.5 g) (for vegetables)
• 1 tsp dried oregano or 1 tbsp chopped fresh basil (~1–2 g)
• Finishing (optional): 1–2 tsp (5–10 ml) extra lemon juice
• Finishing (optional): 1–2 tsp (2–4 g) chopped fresh parsley or basil
• Lemon wedges, for serving