Sheet Pan Chicken with Rainbow Vegetables

后退

1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces
1 1/4 teaspoons kosher salt divided
3/4 teaspoon black pepper
1 1/4 pounds boneless, skinless chicken breasts cut into bite-size pieces (about 2 medium breasts)
1 small head broccoli cut into florets (about 2 cups florets)
1 red bell pepper cored and cut into 1/2-inch pieces
1 zucchini halved lengthwise, then cut into 1/2-inch-thick half moons
1 yellow squash halved lengthwise, then cut into 1/2-inch-thick half moons
Zest and juice of 1 medium lemon
2 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup freshly grated Parmesan cheese

Toss the sweet potatoes with oil, salt, and pepper, then roast at 400 degrees F for 10 minutes. This gives them a head start.
While the sweet potatoes bake, toss the chicken and remaining vegetables with oil, lemon zest and juice, and seasonings.
Add the chicken and vegetables to the pan with the sweet potatoes.
Roast for 15 to 20 more minutes, until chicken is cooked through. Top with Parmesan, and DIG IN!

Serving Size: 4

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