Sheet Pan Roasted Chicken Breasts with Summer Veggies
Are you searching for a sheet pan recipe that will serve a full course meal to your family in a short amount of time? If so then youโre going to love this sheet pan roasted chicken breasts with summer veggies. Youโll get the best of the world of veggies and meat when you opt to make this for dinner tonight!
Can you cook chicken and vegetables in same pan?
Yes, you can cook chicken and vegetables in same pan. Youโll find that my instructions below show you how to bake the chicken breasts for a little while before placing the vegetables on the sheet pan. You shouldnโt place the raw chicken breasts and veggies together on the pan, as youโll contaminate your veggies.
What veggies go well with chicken?
Many veggies go well with chicken. Within this sheet pan chicken and summer veggies recipe, Iโm featuring my favorite summer veggies. Youโll enjoy the delicious flavor of fresh asparagus, zucchini, and yellow squash for my sheet pan summer veggies with chicken breast recipe.
Other veggies that go well with chicken include spinach, broccoli, and carrots. You may exchange some of my summer veggies for another favorite vegetable as long as itโs similar in texture as the vegetable that youโre replacing to ensure similar cook times.
How do you make a sheet pan dinner?
A sheet pan dinner switches things up from a one-pot meal to an oven-baked meal for your family. This sheet pan dinner recipe provides you with some protein from the chicken breasts along with the necessary nutrients from the green veggies and squash.
Below youโll find the instructions to make this sheet pan recipe. My roasted chicken breasts with summer veggies will be ready in under an hour so that you can serve your family a hot meal without adding to the dishes or heating your kitchen during the hot summer evenings.
What if I donโt have Tamari or Coconut Aminos?
Use your favorite soy sauce. I started buying Coconut Aminos when I came across it at Trader Joeโs and love the flavor of it. These are maybe a couple of new things to add to your pantry for extra flavor. Coconut Aminos is also soy, wheat and gluten free.
Sheet Pan Roasted Chicken Breasts with Summer Veggies
Gather up the ingredients below and start making this one sheet pan meal tonight.
Ingredients:
- 3 T fresh lemon juice
- 3 T honey, preferably local
- 2 T tamari or coconut aminos
- 2 T extra virgin olive oil
- 2 T sesame oil
- 3-4 cloves garlic, finely minced
- 2 tsp Italian seasoning
- Sea salt 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
- Sprigs of fresh basil, for garnish
Directions:
- In a small bowl, combine the lemon juice, honey, tamari, olive oil, sesame oil, minced garlic, and Italian seasoning. Season with salt to taste, and whisk to combine. Set aside.
- Season the chicken breasts with salt, 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 400ยฐF 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 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!
A few hints:
Line your baking dish with heavy duty aluminum foil for easy clean up.
Chicken breast could be sliced before cooking, but reduce your cooking time accordingly
If these arenโt your family favorite veggies โ use what they love
This is a great recipe to get the kids involved โ let them choose the veggie of the day
Are you saving your favorite recipes and ideas to Pinterest?
Sheet Pan Roasted Chicken Breasts with Summer Veggies
A flavorful sheet pan meal that provides you with veggies and meat in one dish. Enjoy the flavorful combination of fresh summer veggies with a tender chicken breast all baked on one sheet pan.
Ingredients
- 3 T fresh lemon juice
- 3 T honey, preferably local
- 2 T tamari or coconut aminos
- 2 T extra virgin olive oil
- 2 T sesame oil
- 3-4 cloves garlic, finely minced
- 2 tsp Italian seasoning
- Sea salt 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
- 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 to taste, and whisk to combine. Set aside.
- Season the chicken breasts with salt, 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 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!
A few hints:
Line your baking dish with heavy duty aluminum foil for easy clean up.
Chicken breast could be sliced before cooking, but reduce your cooking time accordingly
If these aren't your family favorite veggies - use what they love
This is a great recipe to get the kids involved - let them choose the veggie of the day
Notes
Use a large, full-size baking sheet for this recipe โ 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.
If possible, use non-stick cooking spray for this recipe instead of parchment
paper or a Silpatยฎ baking mat. The marinade will seep under the mat or paper
and will be very difficult to clean off afterwards otherwise.
Iโve included affiliate links to Amazon for you to find some products easier. I may receive a small commission, but the price is the same for you. It just helps my blog out.
Happy Travels,
Rosemary
