Chicken & Zucchini Sheet Pan
Sheet pans are great because you can put everything on them, put them in the oven, clean up the kitchen then eat. I also love that cleanup is easy. The seasoning in this recipe truly makes the sheet pan, but feel free to make substitutions as needed. Delicious, light and veggie packed. Enjoy!
RECIPE CARD
TIME TO COOK: about 50 minutes
INGREDIENTS
CHICKEN SEASONING
½ tbsp paprika
½ tbsp basil
¼ tbsp oregano
SHEET PAN
Green beans
1 yellow zucchini – diced
1 green zucchini – diced
1 pint cherry tomatoes
½ tbsp basil
OTHER
3 russet potatoes – diced
3 chicken breasts
INSTRUCTIONS
Cover a large baking sheet and a medium baking sheet with parchment paper. Turn oven to 425F.
Dice three russet potatoes. Drizzle with olive oil and season with salt and pepper. Put in oven for 15 minutes.
Mix the chicken seasoning in a bowl (paprika, basil, oregano). In a large bowl, combine the chicken, seasoning, 1 tbsp olive oil, salt and pepper.
In a separate large bowl, combine cleaned and cut zucchini, green beans, and cherry tomatoes.
Place chicken breasts on the large baking sheet. Surround the chicken with the vegetable mix.
Once potatoes have cooked for 15 minutes, flip the potatoes. Place both the potatoes and chicken/vegetable baking sheet back in the oven.
Leave both pans in the oven for about 20 minutes. Once chicken is thoroughly cooked (165F), serve!
