Sheet Pan Chicken with Rainbow Vegetables

Sheet Pan Chicken with Rainbow Vegetables

Ingredients

Dry

  • 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

Wet

  • 3 tablespoons extra-virgin olive oil divided

Instructions

  • 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!
Nutrition Information

Serving Size: 4

Per Serving
Calories 394
Fat 16 grams
Protein 39 grams
Carbohydrate 23 grams