Daniel Plan Sheet Pan Chicken & Vegetables
An easy to make chicken and vegetable dish that uses one large sheet pan or two smaller ones. This is also a Daniel Plan approved meal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 portions
- 2 lbs Organic Chicken Tenders
- 1 1/2 cups zucchini
- 1 1/2 cups yellow squash
- 1 1/2 cups bell pepper
- 1 large red onion
- 2 large sweet potatoes
- 1/2 cup Extra Virgin Olive Oil (EVOO)
- 1 tablespoon all seasoning * a blend of onion powder, garlic powder, herbs, pepper, and salt.
Pre-heat oven to 400 degrees
Peel, and prick your sweet potatoes with a fork. Pre-cook them in a microwave for 8 mins to soften them. Once they are done, slice them into chunks and lay them on your parchment lined sheet pans. *see above for sheet pan sizes.
Chop all your veggies, and add them to the sheet pan. I chopped mine in average sized chunks. About 1/4 inch for the squash/zucchini
Slice chicken into about 1 inch pieces
Place on the sheet
Sprinkle oil evenly over the chicken and veggies
Sprinkle herbs over food evenly
Toss to coat and bake for 10 minutes on each side.
You will want to flip the chicken and veggies over after 10 mins
A total cooking time of 20 mins will produce tasty veggies that are not overly mushy and some moist chicken.
I stretched this by adding 1 cup of cooked whole grain brown rice to each meal portion.
Calories: 359cal | Carbohydrates: 5g | Protein: 33g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 181mg | Potassium: 824mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1420IU | Vitamin C: 59.7mg | Calcium: 59mg | Iron: 1.9mg