Sheet Pan Lemon Chicken with Vegetables

Make the Vegetables

1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with foil. Lightly coat the foil with nonstick spray.
2. Place the sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and then spread into a single layer on the baking sheet. Keep the bowl handy. Bake for 10 minutes, or until the sweet potatoes are just beginning to soften on the outsides but are still too firm to eat.
   

3. Meanwhile, in the bowl that you used previously for the sweet potatoes, place the broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 2 tablespoons olive oil. Add the lemon zest and juice, Italian seasoning, garlic powder, onion powder, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.

   

4. Transfer the vegetable mixture to the sheet pan with the sweet potatoes, using a spatula to spread everything into an fairly even layer and stirring it a bit if needed.

   

5. Return to the sheet pan to the oven and bake for 15 to 20 additional minutes, stirring once halfway through, until the vegetables are tender but not mushy. (They won’t be browned and caramelized but will be delicious to eat.) 

   

Make the Chicken

1. Heat a skillet over medium high heat. Cut the chicken breasts in half to make them half as thin, then season liberally with garlic powder, onion powder, salt, pepper, and paprika.

   

2. Add 1 tbsp of olive oil to the pan. Place chicken in the pan and cook for 5 minutes a side or until the internal temperature exceeds 165F.

3. Let rest of 10 minutes before slicing into bite-sized pieces.

   

4. Combine and Serve

   Combine vegetables with chicken, sprinkle with parmesan and red pepper flakes if desired and enjoy!