Spring Dinner Sheet Pan (Print)

A vibrant one-pan dinner featuring chicken, zucchini, and cherry tomatoes perfect for spring evenings.

# Ingredients:

→ 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

# Instructions:

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 until combined.
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 thoroughly.
05 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Pro Tips:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum time for enjoying dinner instead of washing dishes.
  • The lemon and garlic marinade makes even simple ingredients taste bright and restaurant-worthy without any fussing.
  • It comes together in under an hour from start to finish, so it's perfect for those weeknights when hunger strikes faster than your energy.
02 -
  • Pat your chicken breasts dry with paper towels before seasoning—moisture on the surface steams the chicken rather than letting it brown, and dry chicken cooks more evenly.
  • Don't crowd the pan or line the vegetables too close together; they need space to roast properly, not steam on top of each other like they're packed in for travel.
03 -
  • If your chicken breasts are thick, place your hand flat on top of each one and gently press down to even out the thickness so everything cooks at the same rate and nobody's eating dry chicken while someone else is still cutting into theirs.
  • Don't fuss with the pan once everything is in the oven—that's the whole point of sheet pan cooking—but do set a timer so you're not guessing about doneness and opening the oven door repeatedly like you're checking on a nervous child.
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