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Sheet pan chicken with rainbow vegetables including broccoli, sweet potatoes, and zucchini, garnished with Parmesan, set on a wooden table.
Alyssa

Sheet Pan Chicken and Rainbow Vegetables

A healthy one-pan meal featuring chicken, broccoli, sweet potatoes, and zucchini, baked with lemon and Parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American, Italian
Calories: 394
Ingredients Method Notes

Ingredients
  

  • 1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces
  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon ground black pepper
  • 1 1/4 pounds boneless, skinless chicken breasts cut into bite-size pieces
  • 1 small head broccoli cut into florets
  • 1 red bell pepper cored and cut into 1/2-inch pieces
  • 1 medium zucchini halved lengthwise and cut into 1/2-inch-thick half moons
  • 1 medium yellow squash halved lengthwise and cut into 1/2-inch-thick half moons
  • 1 lemon zest and juice of
  • 2 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup freshly grated Parmesan cheese

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with foil.
  2. Prepare sweet potatoes with olive oil, salt, and pepper. Bake for 10 minutes.
    3 tablespoons extra-virgin olive oil, 1 1/4 teaspoons kosher salt, 3/4 teaspoon ground black pepper, 1 1/4 pounds boneless, skinless chicken breasts
  3. Combine chicken and other vegetables with olive oil and seasonings. Toss to coat.
    1 small head broccoli, 1 red bell pepper, 1 medium zucchini, 1 medium yellow squash, 1 lemon, 2 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 cup freshly grated Parmesan cheese
  4. Add the chicken and vegetable mixture to the baking sheet with the sweet potatoes and bake for an additional 15-20 minutes.
  5. Sprinkle with Parmesan and serve hot.

Notes

Quick and delicious healthy meal; perfect for busy weeknights.