Sheet Pan Chicken and Rainbow Veggies. Healthy one-pan meal with broccoli, sweet potatoes and zucchini, baked with lemon and Parmesan. Quick and delicious!
Ingredients
4 potato
Potato
(scrubbed and diced into 1/2-inch-wide pieces)
4 tbsp
Extra virgin olive oil
(divided)
2 tsp
Sea Salt
(divided)
1 1/2 tsp
Black pepper
454 gm
Chicken breast, boneless, skinless
(cut into bite-size pieces (about 2 medium breasts))
4 cup
Broccoli florets
2 medium pepper(s)
Red bell pepper
(cored and cut into 1/2-inch pieces)
2 medium
Zucchini
(halved lengthwise; then cut into 1/2-inch-thick half moons)
2 medium
Yellow Summer Squash
((yellow squash) halved lengthwise; then cut into 1/2-inch-thick half moons)
1 1/2 medium
Lemon
(Zest and juice of)
5 tsp
Italian herb seasoning
2 tsp
Garlic powder
2 tsp
Onion powder
Instructions
Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line two large, rimmed baking sheets with foil. Lightly coat the foil with nonstick spray.
Place the sweet potatoes in a large bowl. Drizzle with 2 tablespoon olive oil and sprinkle with a pinch of sea salt and 1/2 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 previously 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 to coat.
Transfer the chicken and vegetable mixture to the sheet pans with the sweet potatoes, using a spatula to spread everything into a fairly even layer and stirring it a bit if needed.
Return to the sheet pans to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) Serve hot.
