Sheet Pan Roasted Chicken Breast with Fresh Veggies
There’s something incredibly satisfying about a meal that not only tastes great but is also packed full of colorful, nutritious ingredients. Enter our Sheet Pan Roasted Chicken Breasts with Fresh Veggies — a delightful combination of succulent chicken and fresh, seasonal vegetables, all cooked together on one pan for a fuss-free yet delicious dinner.
Why Our Sheet Pan Roasted Chicken Breast with Fresh Veggies is So Good
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We love this dish, because it features tender chicken breasts marinated in a mouth-watering blend of lemon juice, honey, tamari, olive oil, sesame oil, garlic, and Italian seasoning, then roasted to perfection. Accompanied by asparagus, zucchini, and yellow squash, it’s a balanced meal that celebrates the best of the season’s produce.
Ingredients
To whip up this feast, you’ll need fresh lemon juice, local honey, tamari or coconut aminos, extra virgin olive oil, sesame oil, garlic, Italian seasoning, sea salt, black pepper, boneless skinless chicken breasts, fresh asparagus, zucchinis, yellow squash and fresh basil for garnish. We pick fresh basil from our herb garden outside.
- 3 tbsp fresh lemon juice
- 3 tbsp honey preferably local
- 2 tbsp tamari or coconut aminos
- 2 tbsp extra virgin olive oil
- 2 tbsp sesame oil
- 3 cloves garlic finely minced
- 2 tsp Italian seasoning
- sea salt and black pepper 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
How to Make Sheet Pan Roasted Chicken
Start by preparing the marinade. In a small bowl, whisk together the lemon juice, honey, tamari, olive oil, sesame oil, minced garlic, and Italian seasoning. Season with salt and pepper to taste.
Place the chicken breasts in a large, sealable freezer bag, season with salt and pepper as desired, then pour half the marinade over the chicken. Make sure the chicken is uniformly covered, then let it marinate for at least 30 minutes or overnight in the refrigerator.
When you’re ready to cook, preheat your oven and prepare a large baking sheet with non-stick cooking spray. Arrange the marinated chicken on the sheet and roast for 15 minutes.
While the chicken roasts, toss the asparagus, zucchini, and yellow squash in the remaining marinade. After 15 minutes, remove the chicken from the oven and arrange the veggies alongside the chicken, ensuring they’re spread out in a single layer for even roasting. Pour any excess marinade over the chicken and veggies, then return the baking sheet to the oven.
Cook until the chicken is fully cooked and the veggies are bright green and slightly fork-tender. Let the chicken rest for a few minutes before serving, then dish it out onto individual plates with a helping of veggies, garnishing each serving with fresh basil.
The Verdict
The Sheet Pan Roasted Chicken Breasts with Fresh Veggies is a vibrant, flavorful meal that’s perfect for a family dinner or a casual gathering with friends. It’s easy to prepare, packed with nutritious ingredients, and sure to impress with its delightful combination of flavors.
Sheet Pan Roasted Chicken Breasts with Fresh Veggies
Ingredients
- 3 tbsp fresh lemon juice
- 3 tsp stevia liquid
- 2 tbsp tamari or coconut aminos
- 2 tbsp extra virgin olive oil
- 2 tbsp sesame oil
- 3 cloves garlic finely minced
- 2 tsp Italian seasoning
- sea salt and black pepper 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 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!
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.