Spring Dinner Sheet Pan (Print Version)

Juicy chicken, zucchini, and cherry tomatoes baked together for an easy and flavorful spring meal.

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables gently to coat.
05 - Bake for 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2-3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Tips:

01 -
  • One sheet pan means you're basically done with cleanup before you even sit down to eat.
  • The lemon and herbs make the chicken taste like you've been planning this meal for days, even though you threw it together last-minute.
  • It's naturally gluten-free and low-carb, so you're not sacrificing flavor for what you're avoiding.
02 -
  • Don't skip lining the sheet pan with parchment—I learned this the hard way when the tomatoes stuck and I spent twenty minutes scrubbing.
  • Check the chicken's internal temperature with a meat thermometer rather than guessing; it's the only way to know it's cooked through without drying it out.
03 -
  • Pat the chicken dry before seasoning so it browns nicely instead of steaming in its own moisture.
  • If your oven runs hot or cold, trust your eyes and a meat thermometer over exact timing—every oven is different.
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