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A healthy one-pan meal featuring boneless, skinless chicken breasts roasted with a colorful mix of vegetables including sweet potatoes, broccoli, red bell pepper, zucchini, and yellow squash, all brightened with lemon zest, lemon juice, Italian seasoning, garlic powder, onion powder, and finished with freshly grated Parmesan cheese.

Ingredients

Scale
  • 1 medium sweet potato, scrubbed and diced into 1/2-inch pieces
  • 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)
  • 1 red bell pepper, cored and chopped into 1/2-inch pieces
  • 1 zucchini, halved lengthwise and sliced into 1/2-inch-thick half moons
  • 1 yellow squash, halved lengthwise and sliced into 1/2-inch-thick half moons
  • Zest and juice of 1 medium lemon
  • 3 tablespoons olive oil, divided (1 tablespoon for sweet potatoes, 2 tablespoons for chicken and veggies)
  • 1 1/4 teaspoons kosher salt, divided (1/4 teaspoon for sweet potatoes, 1 teaspoon for everything else)
  • 3/4 teaspoon black pepper, divided (1/4 teaspoon for sweet potatoes, 1/2 teaspoon for the rest)
  • Italian seasoning, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F and position a rack in the center. Line a large rimmed baking sheet with foil and lightly spray with nonstick spray if desired.
  2. Place the diced sweet potatoes in a large bowl, drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, toss to coat, and spread in a single layer on the baking sheet. Bake for 10 minutes.
  3. While the sweet potatoes roast, cut the chicken into bite-size pieces, broccoli into florets, core and chop the red bell pepper, halve and slice zucchini and yellow squash into 1/2-inch-thick half moons, and zest and juice the lemon.
  4. Add the chicken and prepared vegetables to the same bowl used for the sweet potatoes, drizzle with remaining 2 tablespoons olive oil, add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper; toss to coat well.
  5. Transfer the chicken and vegetable mixture to the baking sheet with the partially cooked sweet potatoes and spread everything into an even layer.
  6. Roast for 15 to 20 minutes more, stirring halfway through, until the chicken is cooked through (no pink or reaches 165°F internal temperature) and the vegetables are tender but not mushy.
  7. Remove the sheet pan from the oven and sprinkle with 1/4 cup freshly grated Parmesan cheese. Serve hot.

Notes

To store leftovers, keep in an airtight container in the fridge for up to 4 days., To reheat, warm gently in the oven on a greased baking sheet at 350°F, or use microwave or skillet on the stove., To freeze, place leftovers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note that zucchini and squash may get a bit watery after freezing, but flavor remains good.

Nutrition

Find it online: https://gingerbaking.com/sheet-pan-chicken-with-rainbow-vegetables/