Rainbow Chicken and Veggies
This is a bright and colorful combination of vegetables and chicken is an easy sheet pan meal. It offers complete flexibility to the chef to just throw whatever you have without a lot of fuss. Enjoy!
Equipment
Ingredients
- 1 sweet potato washed and cubed
- 3 tbsp olive oil
- 1 ½ lbs. boneless, skinless chicken breasts cubed
- 1 tsp salt
- ½ tsp black pepper
- 1 broccoli entire head
- 1 red pepper
- 1 zucchini
- 1 yellow squash
- 1 onion
Chicken Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 ½ tsp Italian seasoning
Instructions
- Preheat oven to 400 degrees. Prepare large baking sheet by lining it with parchment paper. Spray with olive oil or oil of choice.
- Place the prepared vegetables in a large bowl and toss with 2 tbsp of oil, salt and pepper. You may need to do this in batches depending on how large your bowl is.1 sweet potato, 1 broccoli, 1 red pepper, 1 zucchini, 1 yellow squash, 1 onion, 3 tbsp olive oil
- Put vegetables on the pan. Then, using the same bowl, toss the chicken with 1 tbsp of oil. Mix the spices in a separate bowl and sprinkle on the chicken, covering all sides.1 ½ lbs. boneless, skinless chicken breasts, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 ½ tsp Italian seasoning
- Transfer the chicken to the pan and mix the chicken and vegetables so they evenly cover the pan. Place the pan in the oven for 8 minutes. Remove and stir. Cook for an additional 8 to 12 minutes or until chicken is cooked through or 165 degrees Fahrenheit. Serve and enjoy.
Nutrition
Calories: 430kcal | Carbohydrates: 31g | Protein: 43g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 868mg | Potassium: 1692mg | Fiber: 9g | Sugar: 10g | Vitamin A: 10164IU | Vitamin C: 196mg | Calcium: 145mg | Iron: 3mg