Description

This Sheet Pan Chicken and Rainbow Vegetables recipe features tender boneless chicken breasts roasted with a vibrant mix of sweet potatoes, broccoli, bell pepper, zucchini, and yellow squash. Tossed with olive oil, lemon, Italian seasoning, garlic, and onion powders, and finished with freshly grated Parmesan cheese, this one-pan meal is both colorful and nutritious. Simple to prepare and perfect for a wholesome weekday dinner, it combines roasting and baking techniques for flavorful, tender results with minimal cleanup.

Ingredients

Scale

Vegetables

1 medium sweet potato (scrubbed and diced into 1/2-inch-wide pieces)
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)

Proteins

1 1/4 pounds boneless, skinless chicken breasts (cut into bite-size pieces, about 2 medium breasts)

Seasonings and Oils

3 tablespoons extra-virgin olive oil (divided)
1 1/4 teaspoons kosher salt (divided)
3/4 teaspoon ground black pepper (divided)
Zest and juice of 1 medium lemon
2 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder

Finishing

1/4 cup freshly grated Parmesan cheese

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Instructions

Preheat the Oven: Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with foil and lightly coat the foil with nonstick spray for easy cleanup.
Prepare Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Bake for 10 minutes until they begin to soften but are still firm.
Mix Chicken and Vegetables: Using the same bowl, combine chicken pieces, broccoli florets, red bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil, then add lemon zest and juice, Italian seasoning, garlic powder, onion powder, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss everything together to coat well.
Combine on Sheet Pan: Transfer the chicken and vegetable mixture onto the baking sheet with the partially cooked sweet potatoes. Spread into a fairly even layer, stirring a bit to distribute evenly.
Bake Until Cooked: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, stirring once halfway through. Bake until the chicken is cooked through and no longer pink inside, and the vegetables are tender but retain some firmness. The vegetables won’t be deeply browned but will be flavorful and delicious.
Finish and Serve: Remove from the oven, sprinkle the mixture evenly with freshly grated Parmesan cheese, and serve hot.

Notes

For even cooking, cut all vegetables into uniform sizes.
If desired, broil for 2-3 minutes at the end for more browning and caramelization.
Feel free to substitute chicken thighs, but adjust cooking time accordingly.
This recipe can be doubled using two sheet pans to avoid overcrowding.
Leftovers keep well in the refrigerator for up to 3 days.
Use freshly grated Parmesan for best flavor and melting quality.