Baked Lemon Chicken Tenders with Tomatoes and Zucchini

5 from 7 votes

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

Cook Time 25

Total Time 45

Servings servings

Calories 326

Author Jessica Kwon

Equipment

Sheet tray

Ingredients

2 tbsp + 1 tsp extra virgin olive oil
1 teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon paprika
1 tablespoon 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 tablespoon fresh lemon juice about ½ lemon
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 400°F. Option to line a sheet tray with foil or parchment paper.
In a gallon size zip-top bag, combine 2 tablespoon olive oil, scant 1 teaspoon salt, ½ teaspoon 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.
Meanwhile, spread zucchini slices, tomatoes, and shallot around sheet tray. Add 1 teaspoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Lightly mix, then bake for 10 minutes.
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.

Video

Notes

If you can't find chicken tenderloin, you can make your own chicken strips from the breast. Slice 2 boneless, skinless chicken breasts into 1" strips lengthwise and lightly pound to tenderize. You made need to add a touch more salt since breasts are more bland than tenderloins.
I highly recommend using an instant-read food thermometer to know when your chicken is done. The size of the tenders can vary. You want to take it out when the internal temp of the chicken is around 155°F. While it rests, the residual heat will cook it to about 165°F.

Nutrition