Main Dish, Recipes

Sheet Pan Chicken Breasts with Summer Veggies

Enjoy flavorful Sheet Pan Chicken Breasts with Summer Veggies in under an hour – including time for marinating!

Sheet Pan Chicken with Roasted Summer Vegetables

Sheet Pan Chicken Breasts with Summer Veggies

Sheet Pan Meals have become one of my favorite ways to put dinner on the table. It requires less dishes and roasting still gives me that crisp edges without the added fat from frying! Marinating the chicken plus cook time all happens in under an hour, making this a great meal to make during the week.

Use a large, full-size baking sheet for this recipe – or divide between two smaller sheets, if necessary. The goal is to have enough room to spread the veggies around the chicken breasts into a single, uniform layer without overcrowding.

This extra-large sheet pan from USA Pan is my go-to for bigger sheet pan meals. I also own two half-sheets and will use those, if needed. I also don’t recommend using parchment paper or non-stick baking mats for this recipe. The marinade will seep through/under, creating a sticky mess that is difficult to clean. Spray a good layer of cooking spray on the sheet pan and you’re good to go!

Sheet Pan Roasted Marinated Chicken Breasts and Fresh Summer Vegetables

Ingredients + Tools You’ll Need:

Lemon Juice
Honey
Tamari or Soy Sauce
Extra Virgin Olive Oil
Sesame Oil
Garlic Cloves
Italian Seasoning
Sea Salt and Black Pepper
Boneless, Skinless Chicken Breasts
Asparagus
Zucchinis
Yellow Squash
Fresh Basil
Large Sheet Pan or Two Half-Sheet Pans

Marinated Chicken Breasts, Asparagus, Zucchini, and Squash

Instructions:

In a small bowl, combine the lemon juice, honey, tamari, olive oil, sesame oil, minced garlic, and Italian seasoning. Season with salt and black pepper, to taste, and whisk to combine. Set aside.

Season the chicken breasts with salt and black pepper, as desired, and add to a large, sealable freezer bag. Pour half of the marinade over the chicken and seal the bag tightly. Gently turn the bag to make sure the chicken is uniformly covered.

Marinate the chicken at room temperature for at least 20 minutes (but not more than 2 hours) or overnight in the refrigerator. Store remaining marinade in an airtight container until ready to prepare the vegetables.

When ready to prepare the chicken, pre-heat oven to 400°F and spray a large baking sheet with non-stick cooking spray. Arrange the chicken on the prepared baking sheet and place in the pre-heated oven for 15 minutes.

While the chicken is roasting, add the asparagus, zucchini, and yellow squash to a medium bowl. Pour remaining marinade on veggies and season with salt and black pepper, to taste. Gently toss to coat and set aside.

After 15 minutes, remove the chicken from the oven and carefully arrange the veggies alongside the chicken in a single uniform layer. Avoid overcrowding or the vegetables will steam instead of roast. Pour excess marinade on top of chicken and veggies.

Return baking sheet to oven until the chicken is fully cooked through and the veggies are bright green and slightly fork-tender, approximately 15-20 minutes. Remove from oven and let chicken rest for 5 minutes before serving.

Transfer the chicken and some veggies to individual serving plates, and garnish with fresh basil before serving. Enjoy!

More Sheet Pan Recipes

Sheet Pan Boneless Pork Chops and Broccoli
Sheet Pan Chorizo with Spanish-Style Potatoes

Sheet Pan Chicken Breasts with Summer Veggies

Sheet Pan Chicken Breasts with Summer Veggies

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour 5 minutes

Juicy, flavorful chicken breasts and summer veggies roasted create the perfect dinner!

Ingredients

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

Instructions

In a small bowl, combine the lemon juice, honey, tamari, olive oil, sesame oil, minced garlic, and Italian seasoning. Season with salt and black pepper, to taste, and whisk to combine. Set aside.



Season the chicken breasts with salt and black pepper, as desired, and add to a large, sealable freezer bag. Pour half of the marinade over the chicken and seal the bag tightly. Gently turn the bag to make sure the chicken is uniformly covered.



Marinate the chicken at room temperature for at least 20 minutes (but not more than 2 hours) or overnight in the refrigerator. Store remaining marinade in an airtight container until ready to prepare the vegetables.



When ready to prepare the chicken, pre-heat oven to 400°F and spray a large baking sheet with non-stick cooking spray. Arrange the chicken on the prepared baking sheet and place in the pre-heated oven for 15 minutes.



While the chicken is roasting, add the asparagus, zucchini, and yellow squash to a medium bowl. Pour remaining marinade on veggies and season with salt and black pepper, to taste. Gently toss to coat and set aside.



After 15 minutes, remove the chicken from the oven and carefully arrange the veggies alongside the chicken in a single uniform layer. Avoid overcrowding or the vegetables will steam instead of roast. Pour excess marinade on top of chicken and veggies.



Return baking sheet to the oven until the chicken is fully cooked through and the veggies are bright green and slightly fork-tender, approximately 15-20 minutes. Remove from oven and let chicken rest for 5 minutes before serving.



Transfer the chicken and some veggies to individual serving plates, and garnish with fresh basil before serving. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 129mgSodium: 525mgCarbohydrates: 18gFiber: 3gSugar: 13gProtein: 51g

This data was provided and calculated by Nutritionix on 9/11/2020

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Put this flavorful Sheet Pan Chicken Breasts and Summer Veggies meal on your dinner table this week. It's deliicous!

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