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.
Servings: 6 portions
Calories: 359cal
Ingredients
- 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.
Instructions
- 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.
Nutrition
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