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–+ servings

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Rainbow Chicken and Vegetable One-Pan Meal

Crystal Martin

Ingredients
  

  • 1.25 lbs. chicken breasts boneless, skinless
  • 1 sweet potato
  • 1 small broccoli
  • 1 zucchini
  • 1 red bell pepper cored
  • 1 yellow squash
  • lemon Juice of 1 medium
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 2.5 tsp. Italian seasoning
  • 1.25 tsp. salt
  • 0.75 tsp. black pepper freshly grated
  • 3 tbsp. extra-virgin olive oil
  • ¼ cup Parmesan cheese

Instructions
 

  • Dice or cut the vegetables and the chicken breasts into bite-sized pieces. Preheat your oven to 400°F.
  • Begin with the sweet potato. Toss pieces in 1 tbsp. Gundry MD Olive Oil with ¼ tsp. each of the salt and pepper in a bowl. Set the bowl aside. Place the pieces in a baking pan or sheet and bake for ten minutes.
  • While baking the potato pieces, toss the chicken and other vegetable morsels in the same bowl with 2 tbsp. olive oil, lemon juice, garlic and onion powders, Italian seasoning, and the remaining salt and pepper.
  • Place all the ingredients evenly in the shallow baking pan or sheet. Bake in the oven for approximately twenty minutes or until the chicken is cooked through. Sprinkle the cooked food with Parmesan and serve.