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CHEFIT: Sheet Pan Roasted Chicken and Veggies

CHEFIT: Sheet Pan Roasted Chicken and Veggies

This is it. The ultimate meal prep recipe to the rescue! This meal can be enjoyed as is or with your favorite whole grain. I personally love this with a little brown rice or quinoa. Leftovers can easily be added to any salad as well. Roasting vegetables is a great way to bring out flavors and all you need is a little olive oil, salt, and pepper. So simple! Marinating your chicken breast is the key to flavor development since it's a very lean protein. You can get your chicken marinating before you leave for work in the morning so that dinner is ready to put together as soon as you get home. Healthy and easy, you have to love that. 

*Makes 4 servings* 

INGREDIENTS: 

  • 2lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 sweet potatoes peeled and cut into 1/2-inch cubes
  • 1-pint cherry tomatoes
  • 1 small broccoli crown, cut into bite size pieces
  • 2 yellow squash, cut into 1/4-inch thick slices
  • 2 tablespoons extra virgin olive oil, divided
  • Salt and pepper, to taste
  • 1/2 cup Feta cheese crumbles 

    For chicken marinade: 

    • Juice from 1 lemon 
    • 1/4 cup extra virgin olive oil
    • 4 cloves garlic, roughly chopped
    • 1 teaspoon oregano

    PREPARATION:

    Combine ingredients for chicken marinade and add chicken cubes. Marinate for at least 1 hour or up to overnight. 

    Preheat oven to 400 degrees. Toss sweet potatoes with 1 tablespoons olive oil, salt and pepper to taste. Remove chicken from the marinade and place on a sheet tray with the sweet potatoes. Bake for 15 minutes. 

    Remove sheet tray from oven and add the broccoli, tomatoes, squash. Toss with remaining olive oil and season with salt and pepper. Return to the oven for an additional 12-15 minutes or until chicken is cooked to 165 degrees. 

    Top with feta crumbles and enjoy!