Zesty Lemon Chicken Scaloppine with Roasted Vegetables

Ingredients

• 1.5 lbs chicken breasts, pounded thin
• 2 tbsp olive oil
• 1/4 cup lemon juice
• 2 tbsp capers
• 3 cloves garlic, minced
• 1 pint cherry tomatoes
• 2 medium zucchini, sliced
• 1 bell pepper, diced
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the tomatoes, zucchini, bell pepper, oregano, salt and pepper on a large baking sheet. Roast for 20-25 minutes, until vegetables are tender.

2. 2

   Meanwhile, pound the chicken breasts between two sheets of plastic wrap or parchment paper until they are an even 1/4-inch thickness.