Serves: 8 

2 medium sweet potatoes, scrubbed and diced into 1/2-inch-wide pieces 

6 tablespoons extra-virgin olive oil, divided 

2 ½ teaspoons salt, divided 

1 ½ teaspoon black pepper 

2 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces (about 2 medium breasts) 

2 small heads broccoli, cut into florets (about 4 cups florets or a 24 oz bag of florets) 

2 red bell pepper, cored and cut into 1/2-inch pieces 

2 zucchini, halved lengthwise, then cut into 1/2-inch-thick half moons 

2 yellow squash, halved lengthwise, then cut into 1/2-inch-thick half moons 

5 teaspoons Italian seasoning 

2 teaspoon garlic powder 

2 teaspoon onion powder 

1/4 cup grated parmesan cheese 

Instructions 

1. Place a rack in the center of the oven and preheat the oven to 400°F. For easy cleanup, line 2 large, rimmed baking sheets with foil. Lightly coat the foil with nonstick spray. 
2. Place the sweet potatoes in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Toss to coat and then spread into a single layer on one baking sheet. Keep the bowl handy. Bake for 30-40 minutes, or until the sweet potatoes are soft and just beginning to brown. 
3. Meanwhile, in the bowl that you used previously for the sweet potatoes, place the chicken, broccoli, bell pepper, zucchini, and yellow squash. Drizzle with the remaining 4 tablespoons olive oil. Add Italian seasoning, garlic powder, onion powder, and remaining 2 teaspoons salt and 1 teaspoon pepper. Toss to coat. 
4. Transfer the chicken and vegetable mixture to the second sheet pan, using a spatula to spread everything into an even layer. 
5. Bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through (165°F) and no longer pink in the middle and the vegetables are tender but not mushy. Sprinkle with Parmesan. 
6. Reserve half of the chicken, vegetables, and potatoes for additional recipes. 

*If making only a half batch of the recipe (enough for one meal), potatoes and vegetables can fit on one sheet pan.