1 med. Sweet potato, scrubbed & diced (1/2 inch)
4 tsp. extra-virgin olive oil (divided)
¾ tsp. salt (divided)
½ tsp. Black pepper
1 ¼ lbs boneless skinless chicken breasts (cut into bite-size pieces)
2 c. broccoli florets
1 red pepper (cut into ½ inch pieces)
1 zucchini (halved lengthwise, cut in ½ inch pieces)
1 yellow squash (halved lengthwise, cut in ½ inch pieces)
Zest & juice of 1 medium lemon
2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
¼ c. grated Parmesan cheese
Preheat oven to 400⁰F. In a large bowl, coat sweet potatoes with 1 tbsp. olive oil & sprinkle with ¼ tsp of each salt & pepper. Bake for 10 minutes on lined baking sheet.
Combine remaining ingredients in large bowl, drizzle with oil. Add remaining spices & lemon, toss to coat. Transfer to baking sheet with sweet potatoes, layering evenly. Bake for 15 – 20 minutes until chicken is cooked through. Sprinkle with parmesan. Serve hot.