The spring and summer months are all about lighter, easy to make, delicious meals that are ready in little to no time. A salad is not your only option for a light and fresh meal during the spring/summer months. I’m all about one-pan meals lately and my herb chicken sheet pan dinner is exactly what you need on the table tonight.
One reason I absolutely love sheet pan dinners during the warmer months is that all you have to do is put everything on one pan and cook. No need for 2-3 different pots and stove burners making your kitchen extra hot. All you need is one sheet pan and your oven will only be on for a maximum of 35 minutes.
Season the chicken with a little salt and pepper then pour the marinade all over the chicken.
Now, I am not always a chicken breast kind of girl, but cooked like this, it is perfection. The key to keeping the chicken juicy and tender is the marinade. Packed with fresh herbs and citrus, this marinade is the perfect way to give the chicken breasts ample flavor while keeping them tender and juicy.
Herb Chicken Sheet Pan dinner is the perfect weekday dinner the whole family will enjoy.
Another thing that is absolutely wonderful about sheet pan dinners is they are 100% customizable. You can choose to substitute the vegetables you use or the protein. And one-pan/sheet pan dinners are a great way to use up all of your leftover vegetables or vegetables that may be going bad.
Check out our other sheet pan dinners HERE
Let’s get cooking
Let’s get cooking
HERB CHICKEN SHEET PAN DINNER
The perfect one-pan dinner perfect for busy weekdays. Chicken breasts are marinated with fresh herbs and citrus and baked together with cauliflower, broccoli, and zucchini.
The perfect one-pan dinner perfect for busy weekdays. Chicken breasts are marinated with fresh herbs and citrus and baked together with cauliflower, broccoli, and zucchini.
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
Yields:4 SERVES
1X
2X
3X
Ingredients
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1
head cauliflower (cut into florets)
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1
bunch broccolini or broccoli (cut into florets)
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1
large zucchini (cut into cubes)
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Salt and Pepper
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FOR THE CHICKEN:
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1/4
cup extra virgin olive oil
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1
tsp. freshly chopped mint leaves
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2
tbsp. freshly chopped cilantro leaves
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1
tbsp. coconut aminos
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2
tbsp lemon juice
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1
tsp. garlic seasoning
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1
lb boneless skinless chicken breasts (2 ~8-ounce breasts)
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salt and pepper
Instructions
- To begin, preheat your oven to 375˚F.
- Now, transfer the vegetables to one half of a large sheet pan. Season them with a couple of pinches of salt and pepper then drizzle on a few tablespoons of olive oil.
- To make the marinade for the chicken, add the olive oil, mint, cilantro, coconut aminos, lemon juice, and garlic seasoning to a bowl and stir to combine.
- Now, pat the chicken breasts dry and season them with a little salt and pepper on both sides. Transfer the chicken to the other half of the sheet pan and pour the marinade all over the chicken.
- Transfer the sheet pan to the oven and bake for 20 mins. Then increase the temperature 400˚F and continue to bake for another 10 minutes.
- Remove the sheet pan from the oven. Cover or (tent) the chicken with foil and let it rest for about 5 minutes before slicing into it. Serve family style with lemon wedges and drizzle the pan juices over the chicken to finish.
