Sheet Pan Chicken & Vegetables

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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.

Serves 4 

Total Fat6.9g  Fibre3.3g
Cholesterol124.9mg  Sugars6.6g