Baked Lemon Chicken Tenders with Tomatoes and Zucchini
This succulent Baked Lemon Chicken Tenders with Tomatoes and Zucchini is your solution to a quick and easy weeknight dinner! Marinaded chicken tenderloin, sliced zucchini, and whole tomatoes are baked together for a fuss-free sheet pan meal.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp + 1 tsp extra virgin olive oil
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp paprika
- 1 tbsp honey
- Zest from 1 lemon
- 1 lb chicken tenderloin (option to remove tendon)
- 2 zucchini (cut into ½" slices)
- 1½ cups grape or cherry tomatoes
- ½ shallot (thinly sliced)
- 2 tbsp fresh lemon juice (about ½ lemon)
- Salt and pepper (to taste)
Instructions
- 1
Preheat oven to 400°F. Option to line a sheet tray with foil or parchment paper.
- 2
In a gallon size zip-top bag, combine 2 tbsp olive oil, scant 1 tsp salt, ½ tsp pepper, garlic powder, oregano, paprika, honey, and lemon zest. Lightly whisk so there aren't any clumps. Add chicken tenders to the bag, squeeze out as much air as possible, and seal the bag. Massage to evenly distribute the marinade. Let sit for 20-30 minutes.
- 3
Meanwhile, spread zucchini slices, tomatoes, and shallot around sheet tray. Add 1 tsp oil, ¼ tsp salt, and ¼ tsp pepper. Lightly mix, then bake for 10 minutes.
- 4
Carefully take out the sheet tray and flip the zucchini slices. Clear a space in the middle and place chicken tenders onto the baking sheet. Pour lemon juice on top of the chicken. Bake for 8-12 minutes or until internal temperature of chicken is 155°F. Let rest 5-10 minutes.