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Sheet-Pan-Roasted-Chicken-Breasts-with-Summer-Veggies

Delicious Sheet Pan Roasted Chicken Breasts with Summer Veggies 🍗🥒🍽️

czardilyn.buyawe
This simple and nutritious Sheet Pan Roasted Chicken Breasts with Summer Veggies is a perfect all-in-one meal. It combines juicy marinated chicken breasts with a colorful medley of summer vegetables, all roasted to perfection on a single sheet pan. Perfect for busy weeknights or when you need a healthy, hassle-free dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4

Equipment

  • Baking sheet
  • Parchment paper or Silpat® mat
  • Large bowl
  • Whisk
  • Tongs

Ingredients
  

  • 3 Tbsp fresh lemon juice
  • 3 Tbsp honey preferably local
  • 2 Tbsp tamari or coconut aminos
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp sesame oil
  • 3-4 cloves garlic finely minced
  • 2 tsp Italian seasoning
  • Sea salt and black pepper to taste
  • 4 8- oz boneless skinless chicken breasts
  • 1 lb fresh asparagus trimmed
  • 2 small zucchinis halved and sliced
  • 1 large yellow squash halved and sliced
  • Fresh basil sprigs for garnish

Instructions
 

  • Prepare the Marinade:
    In a medium bowl, whisk together lemon juice, honey, tamari (or coconut aminos), extra virgin olive oil, sesame oil, garlic, and Italian seasoning. Season with sea salt and black pepper to taste.
  • Marinate the Chicken:
    Place the chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken and ensure it is well coated. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
  • Preheat the Oven:
    Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with olive oil.
  • Roast the Chicken:
    Transfer the marinated chicken breasts onto the prepared baking sheet. Roast the chicken in the preheated oven for 15 minutes.
  • Prepare the Veggies:
    While the chicken is roasting, toss the trimmed asparagus, zucchini, and yellow squash in the remaining marinade, ensuring they are evenly coated.
  • Add the Veggies:
    After the chicken has roasted for 15 minutes, carefully remove the baking sheet from the oven and add the marinated veggies around the chicken breasts. Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Rest and Serve:
    Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes. Garnish with fresh basil sprigs and serve.

Notes

 
  • Vegetarian Option: Substitute chicken with tofu or plant-based protein.
  • Meal Prep: Store in airtight containers and reheat for a quick meal.
  • Additional Veggies: Feel free to swap in your favorite vegetables like bell peppers, carrots, or eggplant.
Keyword Roasted Chicken Breasts with Summer Veggies