Description
This delightfully simple dish brings together tender chicken and vibrant summer vegetables, all roasted to perfection on a single baking sheet. It’s the ultimate weeknight meal, bursting with fresh flavors and minimal cleanup, making it a guaranteed favorite for busy people.
Ingredients
1.25 to 1.50 pounds boneless skinless chicken breasts, cut into bite-sized pieces
2 medium/large zucchini, cut into half moons or quartered
1 medium/large yellow squash, cut into half moons or quartered
2 to 3 tablespoons olive oil
1 teaspoon freshly ground lemon pepper seasoning blend
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 medium tomato, diced (I used Roma)
grated Parmesan cheese, optional
Instructions
Heat your oven to 400F and prepare a baking sheet by lining it with aluminum foil.
Place the chicken pieces, zucchini, and yellow squash on the prepared baking sheet. Drizzle everything with olive oil and sprinkle with lemon pepper, Italian seasoning, salt, and pepper, ensuring an even coating.
Bake for approximately 17 to 22 minutes, or until the chicken is fully cooked and the vegetables are tender. Keep an eye on it, as cooking times can vary.
Stir in the diced tomatoes, add a sprinkle of Parmesan cheese if desired, and serve right away.
- Cook Time: 17-22 minutes
- Category: Main Course
- Cuisine: American