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–+ servings
Sheila Browder

What to Pair with Sheet Pan Chicken Rainbow Vegetables

When it comes to serving sheet pan chicken rainbow vegetables, the options are abundant. You could easily complement this colorful dish with fluffy quinoa or a side of herb-infused rice to soak up the flavorful juices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 381
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¼ pounds boneless skinless chicken breasts, chopped into bite-sized pieces
  • 1 medium sweet potato washed and cut into 1/2-inch cubes
  • 3 tablespoons extra virgin olive oil divided
  • 1 small head broccoli chopped into florets
  • 1 red bell pepper deseeded and diced into 1/2-inch chunks
  • 1 zucchini halved lengthwise, then sliced into 1/2-inch-thick half moons
  • 1 yellow squash halved lengthwise, then sliced into 1/2-inch-thick half moons
  • Zest and juice from 1 medium lemon
  • 2 ½ teaspoons Italian seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon ground black pepper
  • 1 ¼ teaspoons kosher salt separated
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon smoked paprika

Equipment

  • Sheet Pan

Method
 

Step 1: Prepare Your Ingredients
  1. Start by washing and cutting your vegetables. Chop the broccoli into florets, dice the red bell pepper, and prepare the sweet potato, zucchini, and yellow squash. The more uniform the sizes, the better the cooking consistency.
Step 2: Marinate the Chicken
  1. In a large bowl, combine the chicken pieces with 2 tablespoons of olive oil, lemon juice, lemon zest, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Toss everything well until the chicken is evenly coated in the marinade.
  2. Let it sit for about 15 minutes. This allows the flavors to soak into the chicken, making it tasty and tender.
Step 3: Combine Chicken and Vegetables on the Sheet Pan
  1. On a lined sheet pan, spread the marinated chicken pieces across one side. On the other side, arrange the vegetables—sweet potato, broccoli, bell pepper, zucchini, and yellow squash. Drizzle the remaining tablespoon of olive oil across the veggies and sprinkle with salt and pepper to taste.
Step 4: Roast in the Oven
  1. Place the sheet pan in the preheated oven. Bake for about 25 minutes or until the chicken is cooked through and the veggies are tender but still bright in color.
  2. Halfway through, give everything a little toss. This ensures even cooking and allows those flavors to mingle.
Step 5: Finish and Serve
  1. In the last few minutes of cooking, sprinkle the freshly grated Parmesan cheese across everything and put the pan back in the oven for a few more minutes to melt the cheese.
  2. Once ready, remove it from the oven and drizzle with balsamic vinegar and a sprinkle of smoked paprika for extra flavor.
  3. That’s it! You’ve just created a meal that’s as pleasing to the palate as it is to the eye.

Nutrition

Calories: 381kcalCarbohydrates: 48gProtein: 17gFat: 13.2gSaturated Fat: 3.1gCholesterol: 37mgSodium: 1750mgFiber: 5gSugar: 14gVitamin A: 136IUVitamin C: 111mgCalcium: 11mgIron: 19mg

Notes

Here are some tips to elevate your sheet pan chicken rainbow vegetables experience:
  • Use Fresh Produce: Fresh vegetables will give you better flavor and texture. Look for vibrant colors.
  • Don’t Crowd the Pan: If your vegetables are too close together, they will steam instead of roast. Give them room to breathe!
  • Experiment with Spices: Feel free to add your favorite spices to the mix. Cumin or paprika can bring a new level of depth.
  • Add Protein Alternatives: This dish is versatile; you can use tofu or shrimp if you want to change it up.
  • Rotate Vegetables: If you have firmer vegetables like carrots, add them to the pan a bit earlier than softer ones like zucchini.

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