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Sheet-Pan Chicken with Spring Vegetables

Sheet-Pan Chicken with Spring Vegetables

Name: Sheet-Pan Chicken with Spring Vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Chicken Breast 4; Olive oil 6 tbsp; Salt; Asparagus 1 lb; Zucchini 1; Shallots 4; Radishes 1 bunch; Cherry tomatoes 14 oz; Fresh thyme 6 sprigs; Honey 2 tbsp; Dijon mustard 2 tbsp; Lemon 1; Cilantro

Delicious, No-Fuss Dinner

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Like 9
30m
Serves 4
Easy
400 °F
(1)

Ingredients

	4 Chicken Breast boneless, skinless
	6 tbsp Olive oil divided
	Salt to taste
	1 lb Asparagus cut into 2-inch chunks
	1 Zucchini cut into 2-ich chunks
	4 Shallots quartered or halved
	1 bunch Radishes halved
	14 oz Cherry tomatoes
	6 sprigs Fresh thyme
	For lemon vinaigrette:
	2 tbsp Honey
	2 tbsp Dijon mustard
	1 Lemon juiced
	For garnish:
	Cilantro or fresh herbs of choice

Nutritional information

549

Calories

27.5g

Fat

25.2g

Carbohydrates

52.9g

Protein

143mg

Cholesterol

530mg

Sodium

Cuisine:

American Recipes

Ingredients

4 Chicken Breast
boneless, skinless
6 tbsp Olive oil
divided
Salt
to taste
1 lb Asparagus
cut into 2-inch chunks
1 Zucchini
cut into 2-ich chunks
4 Shallots
quartered or halved
1 bunch Radishes
halved
14 oz Cherry tomatoes
6 sprigs Fresh thyme
For lemon vinaigrette:
2 tbsp Honey
2 tbsp Dijon mustard
1 Lemon
juiced
For garnish:
Cilantro
or fresh herbs of choice

Sheet-Pan Chicken with Spring Vegetables

This Sheet-Pan Chicken with Spring Vegetables is an easy and delicious way to enjoy vibrant spring vegetables. Chicken breast seasoned simply with salt and fresh black pepper roasted alongside tomatoes, radishes, shallots, zucchini, and asparagus. Topped with fresh herbs and served with homemade lemon vinaigrette. This is fast, flavorful, and delicious.

Plus, this recipe is incredibly easy to make. Start by rubbing the chicken with some olive oil, salt and black pepper. Set aside while you prepare the veggies. Arrange the vegetables on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Then arrange the chicken over and roast in the oven for 20 minutes. Meanwhile, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, honey, and Dijon mustard. Finally, switch the oven to broil and broil the chicken and vegetables for 4-5 minutes. Serve with lemon vinaigrette and sprinkled with fresh herbs. Perfect!

To make the Sheet-Pan Chicken with Spring Vegetables, you will need the following ingredients:

Steps to make Sheet-Pan Chicken with Spring Vegetables

1	Heat oven
Preheat the oven to 400 °F.
2	Prepare chicken	2
Rub 4 boneless, skinless chicken breasts with 2 tablespoons olive oil, salt and black pepper to taste. Set aside.
3	Prepare vegetables	2
On a large rimmed baking sheet, place asparagus, zucchini, shallots, radishes and tomatoes in a single layer. Scatter 6 thyme sprigs over the vegetables. Drizzle with 4 tablespoons olive oil and sprinkle with salt and black pepper to taste. Toss to combine.
4	Add chicken	1
Arrange the chicken over vegetables.
5	Roast	25
Roast for 20 minutes, then switch the oven to broil and broil for another 5 minutes.
6	Prepare lemon vinaigrette	3
Juice 1 lemon. In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, and lemon juice.
7	Serve
Serve garnished with fresh herbs and lemon vinaigrette.

This Sheet-Pan Chicken with Spring Vegetables is an easy sheet-pan dinner that will make everyone happy. It’s quick and easy to throw together, flavorful and so delicious. Made it? Let us know in the comments below!

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!