Sheet Pan Summer Vegetables and Chicken
Ingredients
- 1.25 to 1.50 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 medium/large zucchini, cut into half moons or quartered
- 1 medium/large yellow squash, cut into half moons or quartered
- 2 to 3 tablespoons olive oil
- 1 teaspoon freshly ground lemon pepper seasoning blend
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 medium tomato, diced (I used Roma)
- grated Parmesan cheese, optional
Directions
- Preheat oven to 400F, line a baking sheet with aluminum foil for easier cleanup, and add the chicken, zucchini, squash, evenly drizzle with olive oil, evenly season with lemon pepper, Italian seasoning, salt, pepper, and bake for about 17 to 22 minutes or until chicken is cooked through and vegetables are tender. Cooking time will vary based on the thickness of the chicken and being that this is quite a hot oven, check early and often so you don’t overcook the chicken which can dry out.
- Add the tomatoes, optionally garnish with Parmesan, and serve immediately. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.