🥘 Sheet Pan Chicken Breasts with Summer Squash

A one-pan, farm-fresh dinner made for summer simplicity

Summer is here, and with it comes the abundance of tender squash, fresh herbs, and pasture-raised chicken breasts from your favorite local farm food delivery. This easy sheet pan recipe celebrates farm fresh food without the fuss — just wholesome ingredients and bold seasonal flavor.

Whether you’re staring at a fridge full of produce from your Iron & Acre tote or browsing for a healthy weeknight meal, this dish checks all the boxes. Garlic scapes add a punch of flavor, while squash and onions caramelize beautifully in the oven. Best of all? It’s all done on one pan.

Keep it rustic or plate it elegantly — either way, this recipe highlights the magic of local farm food with minimal effort and maximum reward.

🛒 Shopping List

Produce

• 2 medium zucchini or yellow summer squash
• 1 small red onion
• 2 garlic scapes (or 1 clove garlic)
• Optional: cherry tomatoes, chopped kale

Protein

• 2 pasture-raised chicken breasts

Pantry Items / Spices

• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt & pepper

Optional Add-ons or Swaps

• Fresh herbs (thyme, parsley)
• Crumbled feta cheese
• Swap scapes for garlic cloves
  
  

🧂 Ingredients (Serves 2)

• 2 pasture-raised chicken breasts
• 2 medium summer squash, sliced
• 1 small red onion, sliced into wedges
• 2 garlic scapes, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt & pepper to taste
  
  

👩🍳 Step-by-Step Instructions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper or foil
   
2. Prep vegetables. Slice the squash and onion, and chop the garlic scapes.
3. Season everything. In a large bowl, toss the squash, onion, and garlic scapes with 1 tbsp olive oil, oregano, salt, and pepper.
4. Season the chicken. Pat chicken breasts dry. Rub with remaining olive oil, paprika, salt, and pepper.
5. Arrange on the sheet pan. Spread veggies out on one side. Nestle chicken breasts on the other side.
6. Roast. Bake for 25–28 minutes, or until chicken reaches 165°F and veggies are golden around the edges. Optional: broil for 1–2 minutes for extra color.
7. Rest & slice. Let chicken rest 5 minutes before slicing.|
   
   

🍽️ Plating & Serving Suggestions

Garnish with:

• Fresh chopped parsley
• Microgreens
• Crumbled feta
• A drizzle of lemon juice or balsamic glaze

Pair it with:

• A side of quinoa or crusty sourdough
• A glass of chilled rosé or sparkling water with lemon
  
  

Leftovers?

Store in an airtight container for up to 3 days. Great sliced cold in a wrap or over greens.