Chicken Zucchini Sheet Pan Dinner
A simple and healthy one-pan dinner featuring juicy chicken breasts roasted alongside fresh zucchini and cherry tomatoes, seasoned with garlic and Italian herbs for a flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 cup cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with 1 tablespoon of olive oil.
In a small bowl, combine the minced garlic, dried Italian seasoning, salt, black pepper, and crushed red pepper flakes if using.
Place the chicken breasts on the prepared sheet pan and drizzle 1 tablespoon of olive oil over them. Rub the garlic and herb mixture evenly over both sides of each chicken breast.
In a separate bowl, toss the sliced zucchini and halved cherry tomatoes with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Arrange the zucchini and cherry tomatoes around the chicken breasts on the sheet pan in a single layer.
Roast in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.