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Review Recipe
5 from 1 vote

Sheet Pan Chicken and Veggies

A quick, easy, and delicious meal in less than 30 minutes. 
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 233kcal


  • 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


  • 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!


Calories: 233kcal | Carbohydrates: 4g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 334mg | Potassium: 847mg | Fiber: 1g | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 28.2mg | Calcium: 179mg | Iron: 1.8mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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