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Sheet Pan Chicken and Rainbow Vegetables

Introduction

Sheet Pan Chicken and Rainbow Vegetables is a colorful, healthy meal that’s easy to prepare. This dish combines tender chicken and a variety of fresh vegetables, all roasted together on one pan. It’s perfect for busy weeknights when you want something tasty without spending too much time in the kitchen.

Why Make This Recipe

Making Sheet Pan Chicken and Rainbow Vegetables is a great idea for several reasons. First, it’s quick and easy to prepare, with minimal cleanup since it uses just one pan. Second, it’s a healthy choice packed with protein and vitamins from the variety of vegetables. Finally, you can customize it with your favorite veggies or seasonings, making it a versatile recipe that suits your taste.

How to Make Sheet Pan Chicken and Rainbow Vegetables

Making this delicious meal is simple. Just follow these easy steps!

Ingredients:

1½ pounds chicken breasts (cut into 1-inch pieces, boneless and skinless)
2 zucchini (sliced into half circles)
1 yellow squash (sliced into half circles)
4 carrots (peeled and cut into circles)
1 red bell pepper (sliced into 1-inch strips)
1 red onion (sliced into 1-inch strips)
2 tablespoons olive oil (extra virgin)
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon black pepper

Directions:

Preheat your oven to 400 degrees.
Line a 12 x 17 baking sheet with parchment paper for easy cleanup.
Spread the chicken, zucchini, squash, carrots, bell pepper, and red onion on the prepared baking sheet.
Drizzle olive oil over everything on the baking sheet.
In a small bowl, mix together the Italian seasoning, garlic powder, salt, onion powder, and black pepper.
Pour the seasoning blend over the chicken and veggies on the baking sheet.
Stir everything so it’s well coated. Then spread out the ingredients in a single layer.
Bake for 20 minutes, stirring once halfway through, until the chicken is cooked and the veggies are tender.
Top with any chopped fresh herbs you have, if desired. Serve and enjoy!

How to Serve Sheet Pan Chicken and Rainbow Vegetables

This dish is great on its own as a main course. You can also serve it with rice or quinoa for a more filling meal. Add a fresh salad on the side to complete your dinner.

How to Store Sheet Pan Chicken and Rainbow Vegetables

To store leftovers, let them cool down completely. Place the chicken and vegetables in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to thaw it in the fridge before reheating.

Tips to Make Sheet Pan Chicken and Rainbow Vegetables

Feel free to use any seasonal vegetables you like. Broccoli, asparagus, or sweet potatoes can be great additions.
For extra flavor, marinate the chicken in the olive oil and seasonings for a few hours before cooking.
Keep an eye on the chicken so it cooks perfectly without drying out.

Variation

You can turn this dish into a stir-fry by cooking everything in a skillet instead of baking it. You can also swap the Italian seasoning for Asian or Mexican spices to switch things up.

FAQs

1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables. Just be aware that the cooking time may vary slightly.

2. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a suitable option for those with gluten sensitivities.

3. How can I make this recipe spicier?
To add some heat, sprinkle red pepper flakes or cayenne pepper over the chicken and vegetables before baking.