Sheet Pan Chicken with Artichokes, Zucchini, and Cherry Tomatoes
Try this Sheet Pan Chicken with Artichokes, Zucchini, and Cherry Tomatoes recipe.
Try this Sheet Pan Chicken with Artichokes, Zucchini, and Cherry Tomatoes recipe.
- 1 teaspoon paprika
- freshly ground black pepper to taste
- pinch of crushed red pepper
- 1 pint cherry tomatoes
- 1 teaspoon sea salt plus extra for sprinkling vegetables
- 1 teaspoon garlic powder or granulated garlic
- 1 1/2 pounds boneless skinless chicken breasts and/or thighs sliced into 1- inch strips
- 3 tablespoons unrefined extra-virgin olive oil or avocado oil divided
- 5 ounces frozen artichoke hearts defrosted and patted dry (i buy these at trader joe's)
- 2 medium zucchini cut into 1/2-inch rounds
- Carbohydrate 2.03916082713333 g
- Cholesterol 0 mg
- Fat 0.147454124441667 g
- Fiber 1.05667619528742 g
- Protein 0.674812047941666 g
- Saturated Fat 0.0309016898908333 g
- Serving Size 1 1 Serving (137g)
- Sodium 11.2298965475 mg
- Sugar 0.982484631845914 g
- Trans Fat 0.03764777695 g
- Calories 10 calories
Step-by-step
- In a small bowl, whisk together the salt and spices.
- Place the chicken in a large container and drizzle with 1 Tablespoon olive oil and spices. Mix together until well coated.
- Cover and refrigerate for 1 hour or up to 24 hours.
- Preheat oven to 425 degrees and line a rimmed full-size sheet pan with parchment paper, unless you are using a stainless steel pan (you should grease the stainless pan). Or use two smaller half-sheet pans.
- Arrange the vegetables on the prepared sheet pan(s) and toss with olive oil. Sprinkle with salt and pepper.
- Arrange the chicken amongst the vegetables in one layer, if possible.
- Bake for about 18-20 minutes until chicken is cooked through (do less time if you plan to cover and it and serve it later.) Cut a piece open if you're not sure. There should be no pink color inside.
- If you put more than one sheet pan in the oven, consider cooking on convection at 400 degrees for the same amount of time, but do check it a few minutes early to be safe.
Sheet Pan Chicken with Artichokes, Zucchini, and Cherry Tomatoes: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between work, school pick-ups, and all the other demands on my time, the last thing I want to do is spend hours slaving over a hot stove. That's why I've become a huge fan of sheet pan dinners. They're quick, easy, and cleanup is a breeze – a major bonus on a hectic weeknight!
This Sheet Pan Chicken with Artichokes, Zucchini, and Cherry Tomatoes recipe is a perfect example. It's packed with flavor, vibrant colors, and requires minimal prep work. The chicken cooks perfectly alongside the tender vegetables, all in one pan. No more juggling multiple pots and pans – just one sheet pan and you're good to go! I often double the recipe to have leftovers for lunch the next day, making it an even more efficient meal solution.
The beauty of this recipe is its adaptability. Feel free to experiment with different vegetables based on what's in season or what you have on hand. Bell peppers, broccoli, asparagus, and eggplant would all be fantastic additions. You can also adjust the seasonings to suit your preferences. A sprinkle of lemon zest or a dash of your favorite herbs can add another layer of flavor. I sometimes add a sprinkle of feta cheese right before serving for a little extra tang.
Beyond the convenience, this recipe is a fantastic way to get a nutritious and balanced meal on the table. Chicken is an excellent source of lean protein, while the vegetables provide essential vitamins and fiber. It's a win-win for both busy schedules and healthy eating habits. The whole family loves it, which is always a plus!
Tips for Success:
- Prep Ahead: Marinating the chicken for at least an hour (or even overnight) will infuse it with flavor and result in a more tender and juicy final product.
- Even Cooking: Arrange the chicken and vegetables in a single layer on the sheet pan to ensure even cooking. If necessary, use two sheet pans to avoid overcrowding.
- Don't Overcook: Chicken is done when it reaches an internal temperature of 165°F. Overcooked chicken will be dry and tough, so make sure to check its temperature before removing it from the oven.
- Get Creative with Veggies: Don't be afraid to experiment with different vegetables! This recipe is a blank canvas for your culinary creativity.
This sheet pan chicken dinner has become a staple in my weekly meal rotation. It's a lifesaver on busy evenings, and it's always a crowd-pleaser. I hope it becomes a favorite in your kitchen, too!
Give it a try and let me know what you think in the comments below! Happy cooking!
