Fast, EASY, HEALTHY, and perfect for your seasonal summer zucchini, squash and tomatoes!! A DELISH one-pan meal with zero cleanup that's great for busy weeknights!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: chicken sheet pan dinner, roasted chicken and veggies, sheet pan chicken and vegetables, sheet pan chicken and veggies, summer chicken recipes
Servings: 4
Calories: 417kcal
Author: Averie Sunshine
Ingredients
1.25 to 1.50poundsboneless skinless chicken breastscut into bite-sized pieces
2medium/large zucchinicut into half moons or quartered
1medium/large yellow squashcut into half moons or quartered
Preheat oven to 400F, line a baking sheet with aluminum foil for easier cleanup.
Add the chicken, zucchini, squash, evenly drizzle with olive oil, evenly season with lemon pepper, Italian seasoning, salt, and pepper.
Bake for about 17 to 22 minutes or until chicken is cooked through and vegetables are tender. Cooking time will vary based on the thickness of the chicken and being that this is quite a hot oven, check early and often so you don’t overcook the chicken which can dry out.
Add the tomatoes, optionally garnish with Parmesan, and serve immediately.
Notes
Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.