🧾Healthy Recipe: Sheet Pan Chicken with Zucchini & Summer Squash
- Simply Loren
- Jun 18
- 5 min read
Updated: Jun 23
Healthy, Quick, & Easy Chicken Sheet Pan Recipe
A no-stress healthy chicken dinner recipe made with farmer’s market finds, fresh herbs, and a little chaos magic.
If you’re not a chef but you still gotta eat — this recipe is for you. I threw it together with whatever was in my fridge, and it turned out so good I had to write it down. Think lemon-herb chicken with roasted zucchini, yellow squash, onion, and a few surprise extras. (I tossed in some sunflower shoots I picked up at a local farmers market for a fun, optional twist.) The whole thing comes together in one pan and bakes in under 30 minutes — easy, flavorful, and delicious for the amount of effort it takes.
It’s easy, healthy, and customizable — and best of all, it’s made with real-life, I-have-no-idea-how-to-cook-this energy.
👨🍳Not a Chef? Same.
Cooking for me is usually a hit or miss — I either surprise myself or end up eating McDonalds. That’s why I’ve been leaning into simple, forgiving recipes like this one. If you’re someone who wants to eat better but doesn’t exactly consider yourself a cook, these kinds of throw-it-on-a-pan meals are totally doable. I promise, if I can make it, you can too.
🗣️Let's Talk It Through.
This recipe is all about keeping it simple. You should be able to get most of the ingredients I used from your local grocery store, but if you can’t find some of the ingredients I used, don’t worry! Most of them can be substituted or left out altogether, and it will all work out just fine.
If you are cooking for more than 2-3 you should be easily able to double the recipe, or just make it in multiple pans. The chicken and vegetables typically will take around 20 minutes to cook, so long as you are using thinly sliced chicken breasts. If your chicken is a little thicker, or if you are using chicken thighs, you may need to cook your chicken a bit longer. If you are unsure when your chicken is done, I highly recommend you invest in a meat thermometer. Chicken is typically fully cooked at 165°.
Now, I admit... some of the ingredients in my fridge were a little unexpected.
❓What’s Up With Bennings Green Tint Squash?
Okay, so I didn’t even know what this was at first — I just knew it looked cute when I saw it at the farmers market. I honestly don't even normally eat squash, but I've been trying to eat healthier, so I bought this. Turns out, it’s called a Bennings Green Tint squash, and it’s a type of heirloom patty pan squash. It has a mild flavor, kind of like zucchini, and roasts really well. If you can’t find this exact kind, no stress — yellow squash, zucchini, or even a mix of whatever summer squash you have will work just fine here. But if you do see these funky little UFO-looking squashes at your local farmers market, grab a few. They’re adorable and tasty.
🌻What about the Sunflower Shoots?
Sunflower shoots were a total experiment for me — I got them from a farmers market stand called Clark Greens and thought, “Why not?" They’re tender little greens that come from sprouted sunflower seeds. Flavor-wise, they taste like lettuce with a hint of nuttiness. I added a handful into the mix just for fun, and they gave the whole pan a little extra something. Totally optional, but worth trying if you want to add a new twist to your veggie game. Plus they are powerful superfood full of vitamins and protein.
🗣️ Okay, Enough Yapping
Alright, so we know this isn't some meticulously planned-out meal. More of a "What can I make fast with what is in my fridge?" Type of deal. But that's the beauty of it - there is no demand for perfection - making this the best recipe for beginners. You just need a few fresh ingreditents, some good seasoning, and a little trust that it is all going to work out. So whether you’re meal-prepping, cooking after a shift, or just trying to avoid another drive-thru run, here’s how to make this easy, feel-good dish.
🍽️ Here's the Recipe With Notes:
🍋 Ingredients:
super thin chicken breasts (or 1–1.5 cups chicken breast, cubed)
½ medium green zucchini
sliced into rounds
½ yellow squash, sliced
1 small Bennings Green Tint squash, sliced
¼ large yellow onion, roughly chopped
1 clove garlic, minced
½ lemon, sliced into rounds
½ cup sunflower shoots (optional but fun)
1 tbsp olive oil
1 tbsp butter
🧂Seasonings (all to taste):
Salt & black pepper
Garlic powder
Lemon herb seasoning
Italian seasoning
Dried parsley
Optional: White wine garlic butter seasoning
🧑🍳 Instructions (with commentary):
1. Preheat your oven to 350°F (175°C).
2. Start with the pan. Drizzle the olive oil directly onto your sheet pan.
3. Cut and Load up the veggies. Toss on your zucchini, yellow squash, and Bennings squash (or whatever mix you’re using). Add in the onion, garlic, lemon slices, and those optional sunflower shoots if you’re feeling adventurous.
4. Season generously. This is where the flavor magic happens. Salt, pepper, garlic powder, parsley — don’t be shy. Use your hands to toss everything together right on the pan.
5. Add the chicken. If you haven’t already, cube your chicken and coat it in lemon herb seasoning, salt, pepper, white wine garlic butter and Italian seasoning. Lay it on top of the veggies — it’ll soak up all that goodness as it cooks.
6. Add the butter. Cube the butter and dot it over the top of everything. This gives a little richness without needing a sauce.
7. Final mix & spread. One last gentle mix with your hands or a spoon to make sure everything is seasoned evenly and spread out. We’re aiming for golden edges, not steamed piles.
8. Bake for 15–20 minutes. Check at 15 minutes — if your chicken is sliced thin, it should be nearly done. Give it another 5 minutes if needed. You’re looking for juicy chicken and slightly caramelized edges on the veggies. A meat thermometer should read 165°F if you're unsure.
9. Serve however you like. It's great as-is, but you can also serve it over rice or quinoa. A squeeze of fresh lemon at the end adds a bright little punch.
The best part about this recipe? No rules. Use what you have, skip what you don’t, and make it your own. Whether you're feeding yourself, your family, or your whole firehouse crew, this one’s a keeper for busy nights and slow Sundays alike. And once you make it for the first time, it’ll be in your regular rotation — trust me.
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