Spring Dinner Sheet Pan (Printer-friendly)

A vibrant one-pan dish with chicken, zucchini, and cherry tomatoes for an easy, flavorful spring meal.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# How To Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper until well combined.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing vegetables gently to coat thoroughly.
05 - Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Tips:

01 -
  • One pan means one thing to wash, and that alone makes weeknight cooking feel manageable.
  • The whole thing comes together in less than an hour, but tastes like you actually tried.
  • Fresh lemon and garlic transform ordinary vegetables into something that tastes like springtime itself.
  • It's naturally low-carb and gluten-free, so no one feels left out at the table.
02 -
  • If your chicken breasts are thick, they'll cook slower than the vegetables—pound them out a bit or butterfly them to ensure everything finishes at the same time.
  • Don't skip the parchment paper; I learned this by scrubbing caramelized vegetable bits off metal for thirty minutes, never again.
  • Season the vegetables separately from the chicken if you like—they need more salt to develop flavor since they're releasing water as they cook.
03 -
  • If you're cooking for people with different tastes, try using different herb blends for different sections of the pan—herbes de Provence on one side, regular Italian on the other—and everyone stays happy.
  • Bring your chicken to room temperature before cooking if you have ten minutes; it cooks more evenly and stays juicier in the center.
  • Save the pan drippings and whisk them with a little more lemon juice for a quick sauce to spoon over the finished dish.
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