Sheet Pan Chicken and Roasted Vegetables

One-pan meals are a favorite because of their convenience and simplicity. What we love about this recipe is that you can add additional vegetables to the mix. Try this with cauliflower, eggplant, or zucchini. The more color and variety, the better it is for you. Altered Recipe Slightly Carrillo MS RDN LD, Maria-Paula; McKee MCN RDN LD, Katie. DASH Diet Meal Prep: 100 Healthy Recipes and 6 Weekly Plans (p. 51). Rockridge Press. Kindle Edition.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Line 2 sheet pans with aluminum foil and coat with nonstick cooking spray.

Step 2

In a small bowl, combine the garlic powder, black pepper, cumin, and paprika.

Step 3

In a large bowl, toss the sweet potatoes with 1 tablespoon of oil. Season with 1 teaspoon of the mixed spices. Toss until well coated.

Step 4

Spread the sweet potatoes in a single layer on a sheet pan and roast for 10 minutes. The sweet potatoes should still be too firm to eat. Keep the oven on and set the pan aside.

Step 5

In the same large bowl, toss together the chicken, broccoli, red bell pepper, yellow bell pepper, mushrooms, green beans, onion, the remaining 2 tablespoons of oil, the lemon juice, and the remaining spice mixture. Toss until everything is well coated.

Step 6

Divide the sweet potatoes, chicken, and vegetables between the sheet pans, distributing everything evenly in a single layer.

Step 7

Bake for 15 to 20 minutes, or until the vegetables are tender and the chicken is cooked through with no pink in the center.

Step 8

Sprinkle everything with the parsley, then divide the contents of the sheet pans evenly into 5 storage containers.

Step 9

Storage: Seal airtight, and store in the refrigerator for up to 5 days. To heat, vent the lid slightly, and reheat in the microwave for 2 minutes.