Description
A vibrant and healthy sheet pan meal featuring tender chicken breasts and a colorful medley of rainbow vegetables, all roasted together with Italian seasoning and a fresh lemon zest and juice for bright, savory flavors. This easy, one-pan dinner is perfect for a quick weeknight meal with minimal cleanup.
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 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
Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into bite-size pieces (about 2 medium breasts)
Seasonings and Oils
- 3 tablespoons extra-virgin olive oil (divided)
- 1 1/4 teaspoons kosher salt (divided)
- 3/4 teaspoon ground black pepper (divided)
- Zest and juice of 1 medium lemon
- 2 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Finishing Touch
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Preheat the Oven: Place a rack in the center of the oven and preheat to 400 degrees F. Line a large, rimmed baking sheet with foil and lightly coat with nonstick spray for easy cleanup.
- Prepare Sweet Potatoes: In a large bowl, toss 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 baking sheet and bake for 10 minutes until they are just starting to soften but still firm.
- Mix Chicken and Vegetables: Using the same bowl, combine chicken pieces, broccoli florets, red bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add lemon zest and juice, Italian seasoning, garlic powder, onion powder, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss everything to coat evenly.
- Combine and Spread on Sheet Pan: Transfer the chicken and vegetable mixture to the baking sheet with the sweet potatoes. Use a spatula to spread into an even layer, stirring lightly if needed.
- Finish Baking: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink, and the vegetables are tender but still maintain some texture. They won’t be deeply browned but will be flavorful and delicious.
- Add Parmesan and Serve: Remove from the oven, sprinkle evenly with grated Parmesan cheese, and serve hot for a wholesome meal.
Notes
- Cut chicken and vegetables into similar-sized pieces to ensure even cooking.
- To avoid soggy vegetables, spread ingredients in a single layer on the baking sheet.
- You can substitute the Parmesan with a vegan cheese alternative to make it dairy-free.
- For a spicier kick, add a pinch of crushed red pepper flakes with the seasonings.
- Leftovers store well in an airtight container refrigerated for up to 3 days.
