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Sheet pan chicken with rainbow vegetables including broccoli, sweet potatoes, zucchini, and red bell peppers, topped with Parmesan cheese.
Alyssa

Sheet Pan Chicken and Rainbow Vegetables

Sheet Pan Chicken and Rainbow Veggies. Healthy one-pan meal with broccoli, sweet potatoes and zucchini, baked with lemon and Parmesan. Quick and delicious!
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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

Ingredients
  

  • 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 ground black pepper
  • 1 1/4 pounds boneless, skinless chicken breasts cut into bite-size pieces
  • 1 small head broccoli cut into florets
  • 1 medium lemon zest and juice
  • 2 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup freshly grated Parmesan cheese

Method
 

  1. Place a rack in the center of the oven and 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.
  2. 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. Bake for 10 minutes.
  3. 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.
  4. Transfer the chicken and vegetable mixture to the sheet pan with the sweet potatoes. Spread everything into an even layer and stir if needed.
  5. Return the sheet pan 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. Sprinkle with Parmesan. Serve hot.