Oven-Baked Zesty Chicken and Veggie Medley

1Preheat your oven to 200°C (400°F).

2In a small bowl, combine the lemon (1) juice, lemon (1) zest, soy sauce (2 tablespoons), honey (1 tablespoon), minced garlic (2 cloves), and minced ginger (1 tablespoon). Mix well to create the tangy lemon (1) sauce.

3Season the sliced chicken breast (300 g) with salt and black pepper.

4In a large mixing bowl, combine the seasoned chicken slices, julienned carrots, sliced green bell pepper (1), diced tomato (1), and finely chopped green chili pepper (1).

5Drizzle 1 tablespoon of vegetable oil (2 tablespoons) over the mixture and toss to coat evenly.

6Transfer the chicken and vegetable mixture to a large baking dish, spreading it out evenly.

7Pour the tangy lemon (1) sauce over the chicken and vegetables, ensuring everything is well coated.

8Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

9Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

10Serve the oven-baked zesty chicken and veggie medley hot, garnished with additional lemon (1) zest if desired.