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Herb Chicken Sheet Pan Dinner Recipe

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3.8 from 55 reviews

This Herb Chicken Sheet Pan Dinner is an easy, healthy, and flavorful one-pan meal featuring tender marinated chicken breasts roasted alongside a medley of fresh cauliflower, broccolini, and zucchini. The chicken is infused with a bright herb marinade of mint, cilantro, lemon juice, and garlic seasoning, while the vegetables are simply seasoned and roasted to perfection. This sheet pan dinner is perfect for a quick weeknight meal with minimal cleanup and maximum taste.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Vegetables

  • 1 head cauliflower, cut into florets
  • 1 bunch broccolini or broccoli, cut into florets
  • 1 large zucchini, cut into cubes
  • Olive oil, for drizzling
  • Salt and pepper, to taste

For the Chicken Marinade

  • 1/4 cup extra virgin olive oil
  • 1 tsp freshly chopped mint leaves
  • 2 tbsp freshly chopped cilantro leaves
  • 1 tbsp coconut aminos
  • 2 tbsp lemon juice
  • 1 tsp garlic seasoning
  • 1 lb boneless skinless chicken breasts (about 2 breasts, each ~8 ounces)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chicken Marinade: In a bowl, whisk together the extra virgin olive oil, freshly chopped mint leaves, chopped cilantro, coconut aminos, lemon juice, and garlic seasoning. Season the mixture lightly with salt and pepper. Add the chicken breasts to the marinade, ensuring they are fully coated. Let the chicken marinate for at least 15-20 minutes to absorb the flavors.
  2. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for roasting both chicken and vegetables.
  3. Prepare the Vegetables: While the chicken marinates, cut the cauliflower into florets, trim and cut the broccolini into bite-sized pieces (if needed), and cube the zucchini. Place all the vegetables on a large rimmed baking sheet.
  4. Season the Vegetables: Drizzle olive oil over the vegetables and season generously with salt and pepper. Toss to ensure all pieces are evenly coated.
  5. Add the Chicken to the Sheet Pan: Remove the chicken breasts from the marinade, allowing excess to drip off, and place them on the baking sheet nestled among the vegetables.
  6. Roast the Chicken and Vegetables: Place the sheet pan in the preheated oven and roast for 25-30 minutes until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized around the edges.
  7. Finish and Serve: Remove from the oven and let the chicken rest for a few minutes before slicing, if desired. Serve the herb-marinated chicken alongside the roasted cauliflower, broccolini, and zucchini for a nutritious and delicious meal.

Notes

  • For more flavor, marinate the chicken for up to 2 hours in the refrigerator.
  • Use fresh herbs for the best aroma; dried herbs can alter the flavor profile.
  • If you prefer spicier food, add a pinch of red chili flakes to the marinade.
  • To ensure even cooking, try to cut the vegetables into similar-sized pieces.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/herb-chicken-sheet-pan-dinner-recipe/