Herb-Infused Chicken with Roasted Vegetable Medley

Step 1: Preheat your oven to 400°F (200°C).

Step 2: In a bowl, toss the zucchini, bell pepper, and cherry tomatoes with olive oil, dried herbs, salt, and pepper.

Step 3: Spread the vegetable mixture on a baking sheet and roast for 20 minutes.

Step 4: While the vegetables roast, season the chicken breasts with olive oil, salt, pepper, and a sprinkle of dried herbs, then sear them in a hot skillet for 3-4 minutes on each side.

Step 5: Transfer the seared chicken to the oven for the last 10 minutes alongside the vegetables.

Step 6: Once cooked, let the chicken rest for a few minutes before slicing. Serve over the roasted vegetables, garnished with fresh parsley and a squeeze of lemon.