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Sheet Pan Chicken with Rainbow Vegetables

Sheet Pan Chicken with Rainbow Vegetables for Easy Weeknight Dinners

A vibrant Sheet Pan Chicken with Rainbow Vegetables that's healthy and easy to make for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts cut into bite-size pieces
  • 1 teaspoon Garlic Powder substitute with fresh minced garlic
  • 1 teaspoon Kosher Salt or sea salt, adjust amount
  • 1/2 teaspoon Ground Black Pepper substitute with white pepper for a milder flavor
For the Vegetables
  • 1 medium Sweet Potato can substitute with other root vegetables
  • 2 cups Broccoli or substitute with cauliflower
  • 1 medium Red Bell Pepper any color of bell pepper can be used
  • 1 medium Zucchini yellow squash can also be a substitute
  • 1 medium Yellow Squash interchangeable with zucchini
For Flavoring and Finishing
  • 2 tablespoons Extra-Virgin Olive Oil or avocado oil
  • 1 tablespoon Italian Seasoning or use dried basil, oregano, and thyme
  • 1 teaspoon Onion Powder can replace with fresh onion
  • 1 medium Lemon for zest and juice, lime can be substituted
  • 1/2 cup Freshly Grated Parmesan Cheese or nutritional yeast for dairy-free

Equipment

  • Oven
  • Large Baking Sheet
  • mixing bowl
  • nonstick cooking spray

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with aluminum foil, lightly spraying it with nonstick cooking spray.
  2. In a mixing bowl, toss sweet potato pieces with olive oil, kosher salt, and black pepper. Spread on the prepared baking sheet and bake for about 10 minutes.
  3. Combine bite-sized chicken pieces, broccoli, red bell pepper, zucchini, and yellow squash in a large bowl. Drizzle with olive oil, lemon zest, lemon juice, Italian seasoning, garlic powder, onion powder, and more salt and pepper. Toss to coat.
  4. After 10 minutes of roasting the sweet potatoes, add the chicken and vegetable mixture on top of them and spread evenly.
  5. Roast in the oven for another 15-20 minutes, stirring halfway through. Ensure the chicken reaches an internal temperature of 165°F and vegetables are tender.
  6. Remove from oven and sprinkle with Parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 120mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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