Make This Sheet-Pan Lemon Chicken, Squash, and Green Beans Recipe
- 6 chicken breast tenders
- 2 tablespoons olive oil
- juice and zest of half a lemon
- salt and pepper, to taste
- 1 pinch red pepper flakes (optional)
- 1 pound green beans
- 1 medium yellow squash
- 2 zucchini
- 2 cloves garlic, minced
Preheat oven to 400°F.
Place chicken onto a rimmed half sheet pan. Drizzle half of the olive oil and half of the lemon juice over the chicken. Cover the chicken generously with lemon zest, salt, pepper, and red pepper flakes. Bake for 8 minutes.
As the chicken cooks, chop off both ends of the green beans, and slice in half (or desired size). Slice zucchini and yellow squash into medallions. In a bowl, coat the vegetables in the remaining olive oil and lemon juice, and season as desired.
After 8 minutes, remove the pan from the oven, and arrange the vegetables beside the chicken. Sprinkle the garlic over the chicken and vegetables. Return to the oven and bake for 8-10 more minutes, or until chicken is cooked through.