Sheet Pan Summer Vegetables and Chicken
User Reviews
4.6
Sheet Pan Summer Vegetables and Chicken
Description
Sheet Pan Summer Vegetables and Chicken is a balanced and practical dish featuring boneless skinless chicken breast cut into bite-sized pieces along with sliced zucchini and yellow squash. The vegetables and chicken are lightly coated with olive oil and seasoned with lemon pepper, Italian seasoning, kosher salt, and black pepper to enhance their natural flavors. Baking at 400°F ensures the chicken cooks through while the vegetables become tender but not mushy.
The diced tomato is added after baking to retain freshness and a slight acidic contrast to the cooked ingredients. An optional garnish of grated Parmesan cheese can be sprinkled over the vegetables and chicken before serving to provide a mild, salty note that complements the herbal seasoning.
This dish is convenient for a wholesome lunch or dinner requiring minimal preparation and cleanup, as everything cooks together on a single sheet pan. It provides a good balance of protein and vegetables with seasonal summer produce.
According to the notes, this recipe is best served warm and fresh but can be stored safely in an airtight container in the refrigerator for up to five days, making it practical for meal planning or leftovers.
Ingredients
- 1.25 to 1.50 pounds chicken breast cut into bite-sized pieces, boneless skinless
- 2 zucchini cut into half moons or quartered, medium to large size
- 1 yellow squash cut into half moons or quartered, medium/large
- 2 to 3 tablespoons olive oil
- 1 teaspoon lemon pepper seasoning freshly ground
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 tomato diced (I used Roma, medium
- Parmesan Cheese optional, grated
Instructions
- Preheat oven to 400F, line a baking sheet with aluminum foil for easier cleanup.
- Add the chicken, zucchini, squash, evenly drizzle with olive oil, evenly season with lemon pepper, Italian seasoning, salt, and pepper.
- Bake for about 17 to 22 minutes or until chicken is cooked through and vegetables are tender. Cooking time will vary based on the thickness of the chicken and being that this is quite a hot oven, check early and often so you don’t overcook the chicken which can dry out.
- Add the tomatoes, optionally garnish with Parmesan, and serve immediately.
Notes
- This recipe is best eaten warm and fresh to enjoy the optimum texture of the chicken and vegetables.
- Leftovers can be stored in an airtight container and refrigerated for up to five days without losing quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 417kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 56g | 112% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 146mg | 49% |
| Sodium | 514mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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