Sheet pan dinners make super easy and convenient dinners. This sheet pan roasted chicken with summer veggies makes a delicious and quick summer dinner.
Aren't sheet pan dinners the best?
They are one of the easiest dinners you can make.
They are great when you want to cook healthy-ish without sacrificing big flavor. Plus, they mostly have it all: protein, starch, veggies, and herbs.
And when it's as yummy as this dinner is, you just know it's destined to be a regular on the monthly meal plan.
The flavors are delicious and seasonal, which is such a summer treat. Mouthwateringly light, summery and seasonal – yum!
Related: Apple Butternut Squash Casserole with Bacon-Pecan Topping
Ingredient Substitutions
Just in case you prefer different veggies, feel free to substitute! Choose from:
- Green beans
- Carrots
- Potatoes
- Eggplant
- Okra
- Peppers
- Chard
This summer veggies sheet pan meal is full of zesty flavor. The Chicken and veggies are marinated in plenty of seasoning and a delicious sauce that will make your taste buds dance.
My favorite, though, is that this meal is an absolute breeze to throw together. And of course clean up is a snap.
Perfect for a busy mama! Who has time for tons of dishes? Not me!
The seasoning on this dish is simple and light, yet flavorful. It is just enough to add some interest without masking the natural flavors, making it perfect for introducing kids to new vegetables.
Pro Tip: in our house, we make the kids take 2 “No Thank You” bites of any new dish. They don't necessarily have to eat it all if they don't like it – but they do need to give it two good bites to try it out.
Tools Needed for Making Sheet Pan Dinners:
- Good Quality baking sheet – half sheets or full sheet
- Tamari Sauce
- Coconut Aminos
- Pompeian Robust Extra Virgin Olive Oil
- Versatile Knife Set
- Cutting Boards
More Easy Dinner Ideas
Vietnamese-inspired Noodle Bowl (with chicken and shrimp)
Greek Chicken Gyros (with homemade Tzatziki sauce)
Honey Dijon Salmon
Our sheet pan roasted chicken dinner recipe combines summer flavors to make a light, summery, quick & healthy dinner.
- 3Tbsp fresh lemon juice
- 3Tbsp honeypreferably local
- 2Tbsp tamari or coconut aminos
- 2Tbsp extra virgin olive oil
- 2Tbsp sesame oil
- 3-4cloves garlicfinely minced
- 2tsp Italian seasoning
- Sea salt and black pepperto taste
- 4 8-oz. bonelessskinless chicken breasts
- 1lbs. fresh asparagustrimmed
- 2small zucchinishalved and sliced
- 1large yellow squashhalved and sliced
- Sprigs of fresh basilfor garnish
- 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 30 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!
Prep tip: 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.
Tip: If possible, use non-stick cooking spray for this recipe instead of parchment paper or a Silpat® baking mat. Otherwise, the marinade will seep under the mat or paper and will be very difficult to clean off afterward.
The post Sheet Pan Roasted Chicken Breasts with Summer Veggies appeared first on Made In A Pinch.
