What’s easier than this sheet pan chicken & vegetable recipe?
This sheet pan chicken & vegetables is a nutritional meal all on one pan. You get protein from the chicken as well as vitamins/minerals from the vegetables, which are essential to your overall health. Remember, it is important to eat a variety of colors to ensure that you’re consuming adequate nutrition.
Do you eat a good variety of vegetables?
Many people don’t seem to eat as many as they need. Sometimes it starts in childhood. “Eat your peas” or “don’t be silly, the squash is good”. Perhaps they don’t know how to prepare a variety of vegetables and make it appealing to those at the table. There are so many choices for fresh vegetables year-round that you can mix up what your family consumes daily, giving them the best chance to keep their bodies as healthy as possible.
Our sheet pan chicken & vegetable dish is as easy as 1, 2, 3.
- It’s easy to cut up all the ingredients ahead of time keeping them in the fridge until you’re ready to cook.
- Spread each vegetable out on the pan along with the chicken.
- Enjoy some nice conversation as the oven does the rest of the work.
Mix up your choice of vegetables each time you create this sheet pan chicken & vegetables dish to keep it new and exciting. There are so many fresh items available all year long. This is sure to become one of your family favourites in short order.
Ingredients:
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
One red pepper (cut into ½ inch pieces)
6-8inch zucchini (halved lengthwise, cut in ½ inch pieces)
One 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
Directions:
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
| Calories/serving | 352 | Carbohydrates | 16g | |
| Total Fat | 6.9g | Fibre | 3.3g | |
| Cholesterol | 124.9mg | Sugars | 6.6g | |
| Sodium | 224.2mg | Protein | 48.6g |
