Sheet Pan Chicken and Rainbow Vegetables, Lemon and Parmesan
The fall can be a busy time of year with the holidays quickly approaching. I love sheet pan dinners because there is less clean up and they are super easy! You can always make a double batch and roast the chicken and vegetables on two separate sheet pans. Enjoy!
- 1 medium sweet potato scrubbed and diced into 1/2-inch-wide pieces
- 3 tablespoons extra-virgin olive oil divided
- 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
- Preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.
- Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher 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 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.
- Add the chicken and vegetable mixture to the sheet pan with the sweet potatoes and spread everything onto pan in a single layer.
- Continue baking for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked to temperature of 165 degrees and no longer pink in the middle and the vegetables are tender but not mushy. Sprinkle with Parmesan and serve.