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Sheet Pan Chicken and Rainbow Vegetables Recipe

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4.1 from 12 reviews

This Sheet Pan Chicken and Rainbow Vegetables recipe delivers a colorful, nutritious, and flavorful one-pan meal that’s easy to prepare and clean up. Tender, seasoned chicken breasts cook alongside a vibrant medley of sweet potatoes, broccoli, bell pepper, zucchini, and yellow squash, all tossed with lemon zest, Italian seasoning, and Parmesan cheese for a perfect balance of zest and savory goodness.

Ingredients

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)
  • Zest and juice of 1 medium lemon

Protein

  • 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)
  • 2 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Finishing

  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Preheat: 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 it with nonstick spray for easy cleanup.
  2. Prepare and Bake 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 until evenly coated. Spread them in a single layer on the prepared baking sheet. Bake for 10 minutes until they start to soften but remain firm.
  3. Mix Chicken and Vegetables: In the same bowl used for sweet potatoes, combine the chicken pieces, broccoli florets, red bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil, then add lemon zest and juice, Italian seasoning, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss thoroughly to coat all ingredients evenly.
  4. Combine and Arrange on Sheet Pan: Transfer the chicken and vegetable mixture onto the sheet pan with the partially baked sweet potatoes. Use a spatula to spread everything into an even layer, stirring gently to mix if needed.
  5. Bake Until Cooked: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, stirring once halfway through. Cook until the chicken is cooked through with no pink remaining, and the vegetables are tender but still hold their shape.
  6. Finish with Parmesan: Remove from the oven and sprinkle the freshly grated Parmesan cheese over the hot sheet pan chicken and vegetables. Serve immediately while warm.

Notes

  • For best results, cut all vegetables into uniform pieces to ensure even cooking.
  • Do not overcrowd the sheet pan to allow ingredients to roast evenly.
  • If desired, substitute chicken thighs for a juicier texture.
  • Can be served as is or with a side of cooked quinoa, rice, or crusty bread for a heartier meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/sheet-pan-chicken-and-rainbow-vegetables-recipe/