# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
03 - 1 cup cherry tomatoes, halved
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup baby carrots, halved lengthwise
06 - 1 small red onion, sliced into wedges
07 - 1 yellow bell pepper, sliced
→ Marinade and Dressing
08 - 3 tablespoons olive oil
09 - 2 tablespoons fresh lemon juice
10 - 2 garlic cloves, minced
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, dried thyme, salt, and black pepper until well combined.
03 - Arrange the chicken breasts on the prepared sheet pan. Brush both sides of each chicken breast with half of the prepared marinade.
04 - In a large bowl, combine all prepared vegetables and toss with the remaining marinade until evenly coated on all sides.
05 - Scatter the marinated vegetables around the chicken on the sheet pan in a single even layer, ensuring nothing overlaps.
06 - Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
07 - Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes before slicing.
08 - Transfer the chicken and vegetables to serving plates. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
