Easy Chicken Sheet-Pan Dinner

Eating from the rainbow is a simple, realistic way to naturally boost key nutrients like fiber, antioxidants, vitamins, and minerals — without complicated recipes or hard-to-find ingredients.

This colorful sheet-pan meal comes together in under 30 minutes, uses everyday pantry staples, and includes easy shortcuts for busy days.

Ingredients:

• 1½ lbs skinless chicken breast, skinless

  • (Shortcut: use 3 cups shredded rotisserie chicken and roast only the veggies)

• 1½ C bell peppers, sliced (fresh or frozen)

• 1½ C baby carrots, halved (or frozen carrot coins)

• 1½ C broccoli florets (fresh or frozen)

• 1 C yellow squash, sliced

• ½–1 C red onion, sliced (optional)

• 2–3 Tbsp. olive oil

• ¾ tsp. salt (or to taste)

• ½ tsp. black pepper

• 1 tsp. garlic powder (or 2 cloves fresh garlic, minced)

• 1½ tsp. Italian seasoning

Optional Add-Ins

• 1 cup canned chickpeas, rinsed and drained

• 1–2 tablespoons fresh lemon juice

• Balsamic glaze or vinaigrette, for drizzling

Directions:

1. Preheat oven to 425°F.

2. Add vegetables to a large sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and Italian seasoning.

3. Toss to coat and spread evenly.

4. Add chicken to the pan (or roast veggies alone if using rotisserie chicken).

5. Roast for 20–25 minutes, flipping once halfway through, until vegetables are tender and chicken is cooked through.

6. Finish with a squeeze of lemon or a drizzle of balsamic, if desired.

Time-Saving Shortcuts:

• Use frozen vegetables to skip chopping (same nutrients, less prep time)

• Swap in rotisserie chicken to save time

• Line the pan with parchment or foil for easy cleanup

• Roast extra vegetables to use later (great in salads, wraps, or egg dishes!)

Simple Serving Ideas:

• Over quinoa, brown rice, or farro

• On top of mixed greens

• In a wrap or pita with hummus

• Add a dollop of Greek yogurt or tzatziki for extra protein

• Pair with sliced avocado for healthy fats

Eat and Enjoy!

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