top of page

Sheet Pan Vegetable Rainbow with Chicken or Chickpeas

Sheet Pan Vegetable Rainbow with Chicken or Chickpeas

Makes 4 servings

1 medium sweet potato, diced into ½ inch cubes

Olive oil

Sea salt

Ground black pepper

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

OR 1 (15 ounce) can chickpeas/garbanzo beans

1 small head broccoli, cut into florets

1 red bell pepper, cored and cut into ½ inch pieces

1 zucchini, halved and cut into ½ inch half moons

1 yellow squash, halved and cut into ½ inch half moons

Zest and juice of 1 lemon

3 teaspoons Italian seasoning

1 teaspoon garlic powder

1/3 cup freshly grated Parmesan cheese (optional)

1. Preheat oven to 400F.

2. Place sweet potato on a large baking sheet, optionally lined with parchment paper for easy clean up. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon ground black pepper. Toss to coat, spread over baking sheet, and bake for 10 minutes.

3. Meanwhile, place chicken or chickpeas, broccoli, bell pepper, zucchini, 3 tablespoons olive oil, lemon zest and juice, Italian seasoning, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat.

4. Transfer chicken and vegetable mixture to the sheet pan and spread everything out into a single layer. Bake 15-20 minutes, stirring once halfway through, or until chicken is cooked through and vegetables are tender. Sprinkle with Parmesan.

Note: Serve with a side of rice, quinoa, or another grain, tossed in with cooked pasta, or added to fresh arugula or other salad greens with a bit of extra olive oil and lemon juice for a delicious salad.


bottom of page