Sheet Pan Lemon Herb Chicken Breast and Zucchini
An efficient and nutritionally dense weeknight meal that pairs lean, moisture-packed chicken breasts with tender-crisp zucchini rounds. This one-pan wonder uses high-heat roasting and bright citrus to achieve a perfect balance of caramelized vegetables and succulent poultry. Perfectly suited for busy schedules, this dish relies on simple, clean ingredients that provide maximum flavor with minimal cleanup.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs (680g) Chicken Breast, boneless and skinless
2 medium Zucchini, sliced into 1-inch rounds
2 tbsp Freshly squeezed lemon juice
1 tbsp Extra virgin olive oil
1 tsp Italian herbs or Herbes de Provence
Sea salt to taste
Black pepper to taste
Instructions
Preheat your oven to 400°F (204°C).
Place the chicken breasts and zucchini rounds on a large sheet pan.
Drizzle the ingredients with olive oil and lemon juice.
Sprinkle evenly with the dried herbs, sea salt, and black pepper.
Toss gently to ensure everything is lightly coated and arranged in a single layer.
Roast in the center of the oven for 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender-crisp.
Remove from the oven, let the chicken rest for 3-5 minutes, and serve warm.
Notes
Ensure the chicken breasts are of even thickness to promote uniform cooking. If your chicken pieces vary greatly in size, gently pound them to an even thickness before starting. Do not slice the zucchini thinner than 1 inch to avoid them becoming mushy.