Go Back
–+ servings
Sheet Pan Chicken with Rainbow Vegetables

Delicious Sheet Pan Chicken with Rainbow Vegetables Bliss

This Sheet Pan Chicken with Rainbow Vegetables is a colorful, nutrient-packed, and simple weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 medium Sweet Potato Can be substituted with regular potatoes if needed.
  • 1 pound Boneless, Skinless Chicken Breasts Thighs work well for added moisture.
  • 2 cups Broccoli Swap with green beans or any vibrant green vegetable.
  • 1 medium Red Bell Pepper Can be replaced with yellow or orange bell peppers.
  • 1 medium Zucchini Substitute with yellow squash if preferred.
  • 1 medium Yellow Squash Can be replaced with summer squash when in season.
For the Seasoning and Extras
  • 2 tablespoons Extra-Virgin Olive Oil Avocado oil can work as a great alternative.
  • 1/2 teaspoon Kosher Salt Adjust quantities for table salt if needed.
  • 1/2 teaspoon Ground Black Pepper Fresh cracked black pepper can elevate the flavor.
  • 1 tablespoon Lemon Zest Omit if lemon isn't your favorite.
  • 1 tablespoon Lemon Juice Omit if lemon isn't your favorite.
  • 1 tablespoon Italian Seasoning Consider a mix of oregano, basil, and rosemary as substitutes.
  • 1 teaspoon Garlic Powder Fresh minced garlic makes for a punchier taste.
  • 1 teaspoon Onion Powder Finely chopped fresh onion can be an excellent alternative.
  • 1/2 cup Freshly Grated Parmesan Cheese Can be omitted for a dairy-free version or substituted with nutritional yeast.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with foil for easy cleanup.
  2. In a mixing bowl, toss sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Spread in a single layer and bake for 10 minutes.
  3. Add chicken, broccoli, red bell pepper, zucchini, and yellow squash to the bowl. Drizzle with remaining olive oil, lemon zest, lemon juice, Italian seasoning, garlic powder, onion powder, and additional salt and pepper. Toss to coat.
  4. After 10 minutes, add chicken and vegetable mixture on top of the sweet potatoes, spreading evenly.
  5. Bake for an additional 15-20 minutes, stirring halfway. Chicken should reach an internal temperature of 165°F (75°C) and vegetables should be tender.
  6. Sprinkle Parmesan cheese over the chicken and vegetables, allowing it to melt slightly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 100mgCalcium: 150mgIron: 3mg

Notes

Ensure vegetables and chicken are evenly spaced on the pan for non-soggy results. Experiment with different seasonal vegetables or spices for variety. Prep ahead to save time and enhance flavor.

Tried this recipe?

Let us know how it was!