Sheet Pan Chicken and Veggies
A quick, easy, and delicious meal in less than 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 8-14 pieces asparagus
- 1 baby summer squash
- 1 baby zucchini
- 2 chicken breasts
- 1/2 cup parmesan cheese
- fresh and dried herbs
- salt and pepper
Instructions
- Preheat your oven to 375F. Coat a small baking sheet with half the oil, reserve the rest for later.
- Cut the asparagus to be approximately the same length as your chicken breasts. Wash and thinly slice your squash and zucchini.
- (optional) Lay out your squash and zucchini on a plate and season it to your liking. Microwave for 1 minute - this helps ensure it will be baked to your liking.
- Carefully butterfly cut your chicken and sprinkle some of the cheese over the top. Lay the asparagus on top, followed by another layer of cheese sprinkled on top.
- Place the squash and zucchini on the same tray as your chicken along with any additional seasonings (we used thyme, salt, and pepper) you would prefer.
- Cook for approximately 10 minutes, adjusting the cooking time as needed depending on the thickness of your chicken.
- Use a digital meat thermometer to insure chicken has cooked thoroughly. Plate and enjoy!
Nutrition
Calories: 233kcalCarbohydrates: 4gProtein: 31gFat: 9gSaturated Fat: 3gCholesterol: 80mgSodium: 334mgPotassium: 847mgFiber: 1gSugar: 1gVitamin A: 710IUVitamin C: 28.2mgCalcium: 179mgIron: 1.8mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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