Sheet Pan Chicken and Rainbow Vegetables
Healthy one-pan meal with broccoli, sweet potatoes and zucchini, baked with lemon and Parmesan. Quick and delicious!
SERVINGS: 4 servings, about 8 cups
1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces
3 tablespoons extra-virgin olive oil divided
1 1/4 teaspoons 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
Place a rack in the center of the oven and preheat the oven to 400 degrees.
Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.
Meanwhile, in the bowl that you used for the sweet potatoes, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to coat.
Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes. Spread into a single layer. Return the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through. When the chicken is cooked through and no longer pink in the middle and the vegetables are tender, remove from the oven. Sprinkle with Parmesan.
Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
Gently rewarm chicken and vegetables on a lightly greased baking sheet in the oven at 350 degrees until hot.