Name: Sheet Pan Chicken Breast with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium sweet potato, scrubbed and diced into ½-inch pieces; 3 tablespoons extra-virgin olive oil, divided; 1 ¼ teaspoons kosher salt, divided; ¾ teaspoon ground black pepper; 1 ¼ pounds boneless, skinless chicken breasts, cut into bite-size pieces; 1 small head broccoli, cut into florets (about 2 cups); 1 red bell pepper, cored and cut into ½-inch pieces; 1 zucchini, halved lengthwise and sliced into ½-inch half-moons; 1 yellow squash, halved lengthwise and sliced into ½-inch half-moons; 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

Description

This sheet pan chicken breast with roasted vegetables is an easy, healthy dinner made on one pan. Juicy chicken, colorful veggies, and lemon-Parmesan flavor make it perfect for busy weeknights or meal prep.

Ingredients

Scale

1 medium sweet potato, scrubbed and diced into ½-inch pieces
3 tablespoons extra-virgin olive oil, divided
1 ¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 ¼ pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 small head broccoli, cut into florets (about 2 cups)
1 red bell pepper, cored and cut into ½-inch pieces
1 zucchini, halved lengthwise and sliced into ½-inch half-moons
1 yellow squash, halved lengthwise and sliced into ½-inch half-moons
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

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Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
Roast the sweet potatoes first. Toss diced sweet potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper. Spread evenly on the pan and roast for 10 minutes.
Prepare the chicken. While potatoes roast, toss chicken pieces with remaining olive oil, Italian seasoning, garlic powder, onion powder, lemon zest, lemon juice, and remaining salt.
Add everything to the pan. Remove pan from oven, add chicken, broccoli, bell pepper, zucchini, and yellow squash. Spread into an even layer.
Roast until golden. Return to oven and roast for 18–20 minutes, stirring once halfway, until chicken is cooked through and veggies are tender with crispy edges.
Finish and serve. Sprinkle Parmesan over the hot pan and let it melt for 2 minutes. Serve immediately

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 1 of 4 about two cups
Calories: 394kcal
Sugar: 7g
Carbohydrates: 23g
Fiber: 7g
Protein: 39g
Cholesterol: 96mg