One pan, 30 minutes and a just a few ingredients and dinner is done! The kids love the colorful, delicious Italian flavored chicken and veggies. Mom loves the easy prep and easy clean up. This is one weekday meal you will make over and over again!
1.5 lbs chicken boneless chicken breast and/or chicken tenderloin
2 cups butternut squash- cut into 1/2 cubes (about 1/2 of a medium squash)
2 heads broccoli florettes
2 sweet peppers of any color
Juice and zest from 1/2 lemon
2 1/2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 1/4 tsp salt (divided)
1/4 cup parmesean cheese (optional)
2 slices proscuitto (optional)
fresh parsley or cilantro for serving (optional
- Chop chicken breasts into bite sized pieces. Season the chicken with salt and pepper and a drizzle of olive oil and set aside while you chop the veggies.
- Preheat the oven to 400.
- Chop the butternut squash into 1/2 inch cubes. Place in a large bowl and toss with a drizzle of olive oil, 1/4 tsp salt and pepper. **Keep this bowl handy for the next steps.
- Place the squash on a large baking sheet in a single layer and put it in the oven while the oven pre-heats and you chop the rest of the veggies. Remove once the squash just begins to soften…do not cook it all the way. About 10 minutes. (The squash takes a bit longer to cook)
- Chop the broccoli, peppers and onions and place them in the large bowl from earlier.
- Add the chicken to the same bowl. (It’s ok to mix the raw chicken and veggies. They will all get cooked in the oven.)
- Toss the chicken and veggie mixture with the lemon juice and zest, Italian seasoning, garlic powder, onion powder and 1 tsp salt.
- Add the seasoned mixture to the sheet pan with the butternut squash.
- Bake for 15-20 minutes until the veggies reach your desired doneness.
- If using, sprinkle the parmesan cheese and chopped prosciutto on top of the chicken and veggies and broil for 1-2 minutes until the cheese is melted and the prosciutto is a little crispy.
- Serve warm with chopped parsley/cilantro. Enjoy!
Feel free to substitute the vegetables for anything that your family likes. Some suggestions are sweet potato, zucchini, yellow squash, mushrooms, asparagus pieces, or cauliflower. If you use sweet potato, place it in the oven first as you would the butternut squash.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes