Sheet Pan Chicken with Rainbow Vegetables
"Calling all the colors! Empty your refrigerator of vegetables and juice some lemons, because this rainbow-bright healthy sheet pan chicken and vegetables is here to be this week’s easy dinner winner. I should let you know that it's here to be next week’s easy dinner too. The thing is, once you realize that you can cook a recipe this tasty and fresh that also happens to leave you with only one pan to wash at the end, you’ll find yourself wanting to cook that recipe with startling frequency. We are due for a sh..."
INGREDIENTS
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1 medium sweet potato (scrubbed and diced into 1/2-inch-wide pieces)
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3 tablespoons extra-virgin olive oil (divided)
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1 1/4 teaspoons kosher salt (divided)
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3/4 teaspoon black pepper
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1 1/4 pounds boneless, skinless chicken breasts (cut into bite-size pieces (about 2 medium breasts))
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1 small head broccoli (cut into florets (about 2 cups florets))
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1 red bell pepper (cored and cut into 1/2-inch pieces)
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1 zucchini (halved lengthwise, then cut into 1/2-inch-thick half moons)
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1 yellow squash (halved lengthwise, then cut into 1/2-inch-thick half moons)
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Zest and juice of 1 medium lemon
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2 1/2 teaspoons Italian seasoning
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/4 cup freshly grated Parmesan cheese
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