Sheet Pan Chicken and Rainbow Vegetables

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  1 Sweet Potato(130g)

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

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  3 tbsp Olive oil

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

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  1.3 tsp 1 1/4 teaspoons kosher salt (divided)
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  0.8 tsp 3/4 teaspoon ground black pepper
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  1.3 lbs Chicken Breast, Boneless Skinless

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

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  2 cup Broccoli
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  1 Bell Pepper(119g)
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  1 Zucchini(196g)
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  1 Squash, Yellow Summer(196g)
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  1 Lemon Juice, Fresh(47g)
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  2.5 tsp 2 1/2 teaspoons Italian seasoning
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  0.3 cup Parmesan Cheese

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

Instructions

1. 1Preheat your oven to 425°F. Line a large sheet pan with parchment or foil. In a large bowl, whisk together 3 tablespoons olive oil, lemon zest and juice, Italian seasoning, garlic powder, onion powder, 1 1/4 teaspoons kosher salt, and 3/4 teaspoon black pepper to form a marinade.
2. 2Scrub and dice the sweet potato into 1/2-inch pieces. Add to the bowl and toss to coat. Spread the sweet potato pieces in a single layer on one section of the sheet pan. Roast at 425°F for 10 minutes while you prep the remaining ingredients.
3. 3Cut the chicken breasts into bite-size pieces. Cut the broccoli into florets, core and cut the red bell pepper into 1/2-inch pieces, and cut the zucchini and yellow squash into 1/2-inch half moons.
4. 4Add the chicken, broccoli, bell pepper, zucchini, and yellow squash to the same marinade bowl and toss to coat everything evenly.
5. 5After the sweet potato has had its 10-minute head start, add the chicken and remaining vegetables to the sheet pan, spreading everything into a single layer. Roast at 425°F for 20–22 minutes, flipping once halfway, until the chicken reaches an internal temperature of 165°F, the edges are golden, and the sweet potato is fork-tender.
6. 6Remove from the oven and immediately sprinkle the freshly grated Parmesan evenly over the pan. Let sit 2 minutes so the cheese melts slightly.
7. 7Divide the chicken and vegetable mixture evenly into 4 meal-prep containers. Allow to cool before sealing and refrigerating.