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Weeknight Dinner Hack
Does it seem like no matter what you do, you're always scrambling to throw together a healthy
meal for the family on crazy weeknights filled with sports and homework.
I’ve
found a winner, guys.
I
have a new tried and true weeknight recipe and your kids will eat it. It’s quick
and delicious. Trust me on this one.
Sheet Pan Chicken and Vegetables
●
1 medium
sweet potato scrubbed and diced into
1/2-inch-wide pieces
●
3
tablespoons extra-virgin olive oil
●
1 1/4
teaspoons kosher salt
●
3/4 teaspoon
black pepper
●
1 1/4 pounds
boneless, skinless chicken breasts cut
into bite-size pieces (about 2 medium breasts)
●
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
●
Zest and
juice of 1 medium lemon
●
2 1/2
teaspoons Italian seasoning
●
1 teaspoon
garlic powder
●
1 teaspoon
onion powder
●
1 cup
shredded parmesan
1.
Place a rack
in the center of the oven and preheat the oven to 400 degrees F.
2.
Place the
sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and
sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to
coat and then spread into a single layer on the baking sheet. Bake for 10
minutes, or until the sweet potatoes are just beginning to soften on the
outsides but are still too firm to eat.
3.
Meanwhile,
in the bowl that you used previously for the sweet potatoes, place the chicken,
broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining
2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning,
garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon
pepper. Toss to coat.
4.
Transfer the
chicken and vegetable mixture to the sheet pan with the sweet potatoes, using a
spatula to spread everything into an even layer.
5. Return the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the chicken is cooked through and no longer pink in the middle and the vegetables are tender but not mushy. Sprinkle with parmesan.
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