Name: Florida Summer Sheet Pan Lemon-Herb Chicken & Veggies (Keto/Paleo)
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 12 oz total); 1 small zucchini, sliced into half-moons; 1 small yellow squash, sliced into half-moons; 1 red bell pepper, cut into strips; 1/2 small red onion, sliced; 2 tbsp olive oil; 2 tsp fresh lemon zest (from 1 lemon); 2 tbsp fresh parsley, chopped (no cilantro); 1 tsp dried oregano; 1/2 tsp garlic powder; Salt and black pepper, to taste; Lemon wedges, for serving

Florida Summer Sheet Pan Lemon-Herb Chicken & Veggies (Keto/Paleo)

SeasonedBagel6036

This Florida-inspired sheet pan dinner is summer simplicity at its best: juicy chicken breasts are kissed with zesty lemon, fresh herbs, and surrounded by a rainbow of roasted vegetables. Everything cooks together on one pan for easy cleanup and maximum flavor. Lemon and parsley brighten the dish, while roasting brings out the natural sweetness and caramelization in the veggies. Perfect for stormy, humid nights when you want something light, healthy, and quick—without heating up the whole kitchen. It's a weeknight-friendly meal that’s keto- and paleo-approved, full of color, and bursting with sunshine.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
Pat chicken breasts dry and place on the sheet pan. Drizzle with 1 tbsp olive oil, sprinkle with 1 tsp lemon zest, 1 tbsp parsley, oregano, garlic powder, salt, and pepper. Rub seasonings all over the chicken.
Toss zucchini, yellow squash, red bell pepper, and onion with remaining 1 tbsp olive oil, 1 tsp lemon zest, and a pinch of salt and pepper. Arrange vegetables in an even layer around the chicken on the sheet pan.
Roast in center of oven for 20-24 minutes, turning the veggies once halfway, until chicken reaches 165°F internally and vegetables are tender with caramelized edges.
Let chicken rest for 3 minutes, then slice. Sprinkle remaining parsley over chicken and veggies. Serve with lemon wedges for a bright finish.