Sheet Pan Chicken
1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 1/4 pounds boneless, skinless chicken breasts (cubed)
1 yellow squash (chopped)
1 medium lemon
1 medium sweet potato (diced)
3/4 teaspoon black pepper
2 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 small head broccoli (chopped)
1 red bell pepper (diced)
1 zucchini (chopped)
1 teaspoon onion powder
Preheat the oven to 400º F.
Line a baking sheet with foil sprayed with some non-stick spray.
Place the sweet potatoes in a bowl.
Add and mix in 1 tablespoon of olive oil and 1/4 teaspoon of black pepper.
Spread into a single layer on the baking sheet and bake for around 10-15 minutes or until sweet potatoes are soft.
In a bowl, place the chicken, broccoli, bell pepper, zucchini, and yellow squash.
Add and mix in the remaining 2 tablespoons of olive oil.
Add and mix in the lemon zest, Italian seasoning, garlic powder, onion powder, and 1/2 teaspoon pepper.
Transfer mixture to the baking sheet with the sweet potatoes and spread evenly.
Return the baking sheet to the oven and bake for around 20 until chicken is cooked through and not pink. Vegetables must also be soft but no mushy. Pull vegetables out of oven and set aside if they turn mushy.
Evenly divide chicken and vegetables into 4 servings. Let cool and eat immediately or pack up 1 serving to come close to the given macros.