When it comes to putting out easy meals for the whole family to enjoy, sheet pan meals are a great option. They are easy and hassle-free, everything cooks at the same time, and the clean up is a breeze. This Sheet Pan Italian Chicken and Vegetables is bursting with flavor, and a perfect light and healthy family dinner.
Course dinner, lunch, Main Course
Keyword sheet pan
Prep Time 10minutes
Cook Time 25minutes
Chicken and Marinade
1.5lbschicken breast tenderloinsor chicken breast cut into pieces
1lemonzested and juiced
olive oil spray
Preheat the oven to 425F.
Line a large sheet pan with parchment paper.
Slice the zucchini in half lengthwise, and then cut those pieces in half lengthwise. Then, chop the zucchini into bite sized pieces.
Chop the red onion.
Spray the parchment paper with olive oil spray.
Dump the chopped zucchini, chopped red onion, and cherry tomatoes onto the sheet pan.
Spray with olive oil spray. Sprinkle with the 1.5 tsp kosher salt.
If using chicken breast tenderloins, remove the tendon from the center. If using chicken breast, slice the breast into tender-sized pieces (approximately 9-10 pieces).
In the bottom of a large mixing bowl, combine the balsamic vinegar, olive oil, honey, zest of the lemon, juice of the lemon, minced garlic, and spices. Whisk together.
Add the chicken to the bowl and toss to coat.
Add the chicken to the top of the vegetables on the sheet pan, and pour the extra marinade on top.
Roast for 25 minutes.
Once done, pour the residual juices on top of each serving. There's tons of flavor there!