Spring Dinner with Chicken (Printable Version)

Tender chicken baked alongside zucchini and cherry tomatoes for a vibrant spring dinner.

# Ingredient List:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 2 medium zucchini, sliced into 1/2-inch rounds
03 - 2 cups cherry tomatoes, halved
04 - 1 small red onion, cut into wedges

→ Seasonings & Marinade

05 - 3 tablespoons olive oil
06 - 2 tablespoons fresh lemon juice
07 - 2 teaspoons dried Italian herbs
08 - 3 garlic cloves, minced
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - 2 tablespoons fresh basil or parsley, chopped

# How to Make:

01 - Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together olive oil, lemon juice, Italian herbs, minced garlic, salt, and pepper until well combined.
03 - Place chicken breasts on the prepared baking sheet and arrange zucchini slices, cherry tomatoes, and red onion wedges around the chicken.
04 - Drizzle the marinade evenly over the chicken and vegetables, tossing the vegetables gently to coat thoroughly.
05 - Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2–3 minutes to lightly brown the vegetables.
07 - Sprinkle with fresh herbs just before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means less cleanup and more time actually enjoying your dinner.
  • The chicken stays impossibly juicy while the vegetables caramelize just enough to taste like spring itself.
  • You can have this on the table in under an hour, start to finish, with zero stress.
02 -
  • Don't flip the chicken halfway through cooking—it stays juicier if you let it be, and the marinade on top keeps it moist while the bottom gets gently cooked.
  • If your zucchini releases a lot of water during cooking, pour off the extra liquid halfway through or your vegetables will steam instead of roast.
03 -
  • Dry your chicken breasts with paper towels before arranging them on the pan—any surface moisture prevents proper browning and makes the whole thing steam instead of roast.
  • If you're concerned about the chicken drying out, pound the breasts to even thickness before cooking so they roast at the same rate.
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