Description
This healthy and colorful Sheet Pan Chicken with Rainbow Vegetables recipe is a simple, one-pan meal featuring tender chicken breasts and a vibrant mix of sweet potato, broccoli, bell pepper, zucchini, and yellow squash, seasoned with lemon, Italian herbs, and garlic, then baked to perfection and topped with freshly grated Parmesan cheese.
Ingredients
Scale
Vegetables
- 1 medium sweet potato, scrubbed and diced into 1/2-inch-wide pieces
- 1 small head broccoli, cut into florets (about 2 cups)
- 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
Chicken
- 1 ¼ pounds boneless, skinless chicken breasts, cut into bite-size pieces (about 2 medium breasts)
Seasonings and Other Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- Zest and juice of 1 medium lemon
- 2 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat Oven: Place a rack in the center of the oven and preheat it to 400 degrees F. Line a large, rimmed baking sheet with foil and lightly coat the foil with nonstick spray to ensure easy cleanup.
- Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them in a single layer on the prepared baking sheet. Bake for 10 minutes until they begin to soften but are still firm.
- Mix Chicken and Vegetables: While sweet potatoes bake, in the same bowl, combine the bite-sized chicken pieces, broccoli florets, bell pepper pieces, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss well to coat.
- Combine on Sheet Pan: Add the chicken and vegetable mixture to the baking sheet with the partially cooked sweet potatoes. Use a spatula to spread everything into a fairly even layer and stir slightly to mix.
- Bake to Finish: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, stirring once halfway through. Bake until the chicken is cooked through with no pink in the center, and the vegetables are tender but not mushy.
- Add Cheese and Serve: Remove from the oven, sprinkle the dish with freshly grated Parmesan cheese, and serve hot for a delicious, balanced meal.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in the oven on a lightly greased baking sheet at 350 degrees F until warm, or microwave as an alternative.
- Freezing: Freeze leftovers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that zucchini and squash may become a bit mushy after freezing, though the flavors remain tasty.
