Ingredients
– 1 medium sweet potato, scrubbed and diced into 1/2-inch pieces
– 3 tablespoons olive oil, divided
– 1 1/4 teaspoons kosher salt, divided
– 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)
– 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
– 1/4 cup freshly grated Parmesan cheese
Instructions
1-Preheat the oven: to 400 degrees F with the rack in the center. Line a large rimmed baking sheet with foil and lightly spray it with nonstick spray for easy cleanup.
2-In a large bowl, toss the sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them in a single layer on the baking sheet and bake for 10 minutes until slightly softened but still firm.
3-In the same bowl, add the chicken, broccoli, red 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, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss everything to coat evenly.
4-Add the chicken and vegetable mixture to the baking sheet with the sweet potatoes. Spread it into a fairly even layer.
5-Return the baking sheet to the oven and bake for 15 to 20 minutes more, stirring once halfway through, until the chicken is cooked through and the vegetables are tender but not mushy.
6-Sprinkle with the Parmesan cheese and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Bake harder vegetables like sweet potatoes first to ensure even cooking.
🍗 Substitute chicken thighs cut into bite-size pieces if preferred.
❄️ Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 394 kcal
- Sugar: 7 g
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 39 g
- Cholesterol: 96 mg