Sheet Pan Chicken and Rainbow Vegetables

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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 1/4 teaspoons kosher salt (divided)
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  3/4 teaspoon ground black pepper
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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Broccoli(480g)
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  Bell Pepper
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  Zucchini
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  Squash, Acorn
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  Lemon Juice, Fresh
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  2 1/2 teaspoons Italian seasoning
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  Garlic powder(5g)
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  Onion powder(5g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Cut the chicken breast into bite-sized pieces and chop the bell pepper, zucchini, and acorn squash into 1-inch chunks. Peel and cube the sweet potato into similar-sized pieces.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook 6–8 minutes, stirring occasionally, until the chicken is no longer pink on the outside and beginning to brown lightly.
3. 3Push the chicken to the side of the skillet, then add the remaining 2 tablespoons olive oil to the empty space. Add the sweet potato, bell pepper, zucchini, and acorn squash. Cook 5–6 minutes over medium-high heat, stirring occasionally, until the vegetables begin to soften at the edges.
4. 4Add the broccoli florets to the skillet along with the lemon juice, garlic powder, and onion powder. Stir everything together and cook 4–5 minutes over medium heat, stirring frequently, until the broccoli is tender and the chicken reaches an internal temperature of 165°F.
5. 5Remove the skillet from heat and sprinkle the grated Parmesan evenly over the mixture. Stir gently to combine.
6. 6Divide the chicken and vegetable mixture evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.