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Sheet Pan Roasted Chicken Breasts with Summer Veggies
Sheet Pan Roasted Chicken Breasts with Summer Veggies
Roasted chicken breasts with summer veggies make a perfect lunch dish. Learn how to make it with this easy and delicious recipe.
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Ingredients
- 3 tbsps fresh lemon juice
- 3 tbsps honey preferably local
- 2 tbsps tamari or coconut aminos
- 2 tbsps extra virgin olive oil
- 2 tbsps sesame oil
- 3-4 cloves garlic finely minced
- 2 tsps Italian seasoning
- sea salt and black pepper to taste
- 4 8- oz. boneless skinless chicken breasts
- 1 lbs. fresh asparagus trimmed
- 2 small zucchinis halved and sliced
- 1 large yellow squash halved and sliced
- sprigs 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 223kcal (11%)Carbohydrates: 14g (5%)Protein: 16g (32%)Fat: 13g (20%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 36mg (12%)Sodium: 310mg (13%)Potassium: 645mg (18%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 770IU (15%)Vitamin C: 24mg (29%)Calcium: 51mg (5%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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