The perfect one-pan dinner perfect for busy weekdays. Chicken breasts are marinated with fresh herbs and citrus and baked together with cauliflower, broccoli, and zucchini.
1 head cauliflower (cut into florets)
1 bunch broccolini or broccoli (cut into florets)
1 large zucchini (cut into cubes)
Salt and Pepper
FOR THE CHICKEN:
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 (2 ~8-ounce breasts)
salt and pepper
To begin, preheat your oven to 375˚F.
Now, transfer the vegetables to one half of a large sheet pan. Season them with a couple of pinches of salt and pepper then drizzle on a few tablespoons of olive oil.
To make the marinade for the chicken, add the olive oil, mint, cilantro, coconut aminos, lemon juice, and garlic seasoning to a bowl and stir to combine.
Now, pat the chicken breasts dry and season them with a little salt and pepper on both sides. Transfer the chicken to the other half of the sheet pan and pour the marinade all over the chicken.
Transfer the sheet pan to the oven and bake for 20 mins. Then increase the temperature 400˚F and continue to bake for another 10 minutes.
Remove the sheet pan from the oven. Cover or (tent) the chicken with foil and let it rest for about 5 minutes before slicing into it. Serve family style with lemon wedges and drizzle the pan juices over the chicken to finish.