Spring Dinner Sheet Pan (Print Version)

Juicy chicken with zucchini and cherry tomatoes baked together for an easy, vibrant spring meal.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# How To Make It:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper.
03 - Place chicken breasts on the prepared baking sheet. Arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables gently to coat thoroughly.
05 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy your meal.
  • The lemon and garlic marinade does all the heavy lifting, turning simple vegetables into something restaurant-worthy.
  • It's naturally gluten-free and low-carb, but tastes indulgent enough that no one will feel like they're missing out.
02 -
  • Don't arrange the vegetables too densely, or they'll steam instead of roast and turn mushy—give them space to breathe on the pan.
  • If your chicken breasts are especially thick, they might need the full 30 minutes while thinner ones finish in 22, so use a meat thermometer and stop guessing.
  • The cherry tomatoes will release juice that pools at the bottom, which is exactly what you want—it creates a light pan sauce that's perfect for spooning over everything.
03 -
  • Pat the chicken dry before seasoning so it browns better instead of steaming in its own moisture.
  • If your tomatoes are particularly large, quarter them instead of halving so they roast faster and don't release too much liquid.
  • Make the marinade in the morning and let it sit in a sealed container—the flavors deepen and meld together, so it tastes even better by dinner.
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