Spring Dinner Sheet Pan (Printable version)

A vibrant one-pan dinner with tender chicken, zucchini, and cherry tomatoes for a flavorful meal.

# What You 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

# Directions:

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, gently tossing the vegetables to ensure even coating.
05 - Bake for 25 to 30 minutes, or until the 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 -
  • Everything cooks on one pan, which means less cleanup when you'd rather be outside enjoying the warmth.
  • The chicken stays incredibly juicy while the vegetables caramelize just enough to taste like something special.
  • It's ready in under an hour, making it perfect for those nights when you want something restaurant-quality without the stress.
02 -
  • Don't skip the internal temperature check on the chicken—an instant-read thermometer is your best friend, and 165°F is the magic number where it's safe but still juicy.
  • The vegetables will release their own liquid as they cook, creating a pan sauce that's pure gold if you don't overcrowd the sheet or cover it with foil, which traps steam instead of letting things roast.
03 -
  • Pat your chicken dry before seasoning—moisture is the enemy of golden skin and even cooking, so a paper towel makes all the difference.
  • Don't stir the vegetables halfway through cooking; let them sit undisturbed so the cut sides actually caramelize against the hot pan instead of steaming in their own juices.
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