Sheet-pan dinners are a great way to quickly and easily prepare a healthy and delicious meal. This recipe combines tender chicken breasts with a colorful assortment of summer vegetables; all roasted to perfection on a single sheet pan. The flavors of the chicken and vegetables meld together beautifully, creating a delicious and satisfying meal.

Prep tip: Use a large, full-size baking sheet for this recipe—or divide it 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 instead of parchment paper or a Silpat® baking mat for this recipe. Otherwise, the marinade will seep under the mat or paper and be challenging to clean off afterward.

Prep time: 15 minutes (+ time to marinate)
Cook time: 30 minutes
Serves: 4-6

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 t. 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 of fresh basil for garnish

Directions:

1. Combine the lemon juice, honey, tamari, olive oil, sesame oil, minced garlic, and Italian seasoning in a small bowl. Season with salt and black pepper to taste, and whisk to combine. Set aside.
   
2. Season the chicken breasts with salt and black pepper, as desired, and add them to a large, sealable freezer bag. Pour half of the marinade over the chicken and seal the bag tightly. Gently turn the bag to ensure the chicken is uniformly covered.
   
3. Marinate the chicken at room temperature for at least 30 minutes (but not more than 2 hours) or overnight in the refrigerator. Store the remaining marinade in an airtight container until ready to prepare the vegetables.
   
4. When ready to prepare the chicken, preheat the oven to 400°F and spray a large baking sheet with non-stick cooking spray. Arrange the chicken on the prepared baking sheet and bake it for 15 minutes.
   
5. While the chicken is roasting, add the asparagus, zucchini, and yellow squash to a medium bowl. Pour the remaining marinade over the veggies and season with salt and black pepper to taste. Gently toss to coat and set aside.
   
6. After 15 minutes, remove the chicken from the oven and carefully arrange the veggies alongside it in a single uniform layer. Avoid overcrowding, or the vegetables will steam instead of roast. Pour excess marinade on top of the chicken and veggies.
   
7. Return the baking sheet to the 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 the chicken rest for 5 minutes before serving.

Serve our sheet-pan-roasted chicken breasts with summer veggies and a side of rice or quinoa for a complete and balanced meal. This recipe is perfect for busy weeknights or summer gatherings.

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