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 |