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Healthy Sheet Pan Chicken Recipe with Roasted Zucchini and Lemon Herb Sauce

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A quick and easy sheet pan dinner featuring juicy chicken breasts roasted alongside tender zucchini, finished with a bright and flavorful lemon herb sauce. Perfect for healthy weeknight meals with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 2 medium zucchinis, sliced into ½-inch rounds (about 300 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 large lemon (about 3 tablespoons / 45 ml)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken breasts dry with paper towels.
  3. In a large bowl, toss the chicken breasts with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  4. Slice the zucchinis into ½-inch thick rounds. Toss them in the same bowl with the remaining tablespoon olive oil and a pinch of salt and pepper.
  5. Arrange the seasoned chicken breasts in the center of a large rimmed baking sheet, leaving space between each piece. Scatter the zucchini slices around the chicken in a single layer.
  6. Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender with golden edges. Toss zucchini halfway through if browning too fast.
  7. While the chicken roasts, whisk together lemon juice, olive oil, minced garlic, chopped parsley, basil (if using), honey, salt, and pepper in a small bowl to make the lemon herb sauce.
  8. Let the chicken rest on the sheet pan for 5 minutes after roasting.
  9. Drizzle the lemon herb sauce generously over the chicken and zucchini before serving. Garnish with extra fresh herbs or lemon zest if desired.

Notes

Patting the chicken dry before seasoning is crucial to avoid soggy skin and to get a nice sear. Avoid overcrowding the pan to ensure even roasting and caramelization. Toss zucchini halfway through cooking if it browns too quickly. The lemon herb sauce is best made fresh and added just before serving. For crisper zucchini, roast chicken for 10 minutes first, then add zucchini and continue roasting.

Nutrition

Keywords: sheet pan chicken, roasted zucchini, lemon herb sauce, healthy dinner, easy chicken recipe, one-pan meal, low carb, gluten-free, dairy-free

Find it online: https://tempotaste.com/healthy-sheet-pan-chicken-recipe-with-roasted-zucchini-and-lemon-herb-sauce-easy-perfect-dinner/