4.6 from 153 votes
Sheet Pan Summer Vegetables and Chicken
Sheet Pan Summer Vegetables and Chicken combines bite-sized chicken breast pieces with zucchini, yellow squash, and fresh diced tomatoes, all seasoned with lemon pepper and Italian herbs. Baked together on a single pan, it yields tender, juicy chicken and softened vegetables with a balanced, savory flavor. The optional sprinkle of Parmesan adds a subtle umami finish. This recipe suits cooks seeking a straightforward yet flavorful sheet pan meal that minimizes cleanup while delivering freshness from summer produce.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
417 kcal
Course:
Lunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 417
% 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.