Name: Garlic Parmesan chicken and broccoli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving
Ingredients: 3 lb boneless skinless chicken breasts, cut into 1-inch pieces; 5 medium sweet potatoes, peeled and cut into 3/4-inch cubes; 1 3/4 lb broccoli florets; 2 medium zucchinis, cut into half-moons; 11 oz green beans, trimmed; 1 red bell pepper, seeded and chopped; 1/3 cup extra virgin olive oil; 2 3/4 tsp salt; 3/4 tsp black pepper; 2 1/2 tsp garlic powder; 1 3/4 tsp smoked paprika; 2 tbsp lemon juice; 2 1/2 tbsp fresh parsley, chopped; 3 1/4 cups grated parmesan cheese

Instructions

Prep 30 min · Cook 20 min

Preheat your oven to 425°F. Line three half-sheet pans with parchment paper.
In a large mixing bowl, combine the chicken pieces with one third of the olive oil, half the salt, and half the garlic powder. Toss until the chicken is evenly coated and set aside.
In a separate very large bowl, or in two batches, combine the sweet potatoes, broccoli, zucchini, green beans, and red bell pepper. Add the remaining olive oil, remaining salt, black pepper, remaining garlic powder, and smoked paprika. Toss thoroughly until the vegetables are glossy and well coated.
Divide the chicken and vegetables evenly among the three prepared pans, spreading them in a single layer with space between the pieces. Place the pans in the oven. Roast for 15 minutes, then stir the food and swap the pans' positions between the racks. Roast for 10 to 15 minutes more until the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the pans from the oven. Drizzle the lemon juice over the hot food. Sprinkle with the fresh parsley and the grated parmesan. Let the dish rest for 3 minutes before portioning into containers.

Nutrition

Ingredients

Instructions

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