Sheet Pan Chicken and Vegetables Recipe

 



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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