Sheet Pan Rainbow Veggies With Chicken

Happy 4th of July week! Knowing all of the yummy, diet-busting food that is coming our way later this week, I decided to start this Monday with a meal that was a huge hit in our house last week. This one-pan recipe from Courtney Holsworth’s A Life from Scratch was delicious and can be made with whatever veggies you have in the fridge. Courtney’s idea is that you’ll create a “vegetable rainbow,” but that’s not a must to feed your crew. Keep reading for this easy recipe (that can even be made ahead of time) below.

This week’s dinners:

• Monday: One-sheet-pan rainbow veggies with chicken, brown rice, fresh fruit
• Tuesday: Baked BBQ chicken, corn on the cob, roasted broccoli, mixed greens salad
• Wednesday: Lasagna, chopped zucchini, mixed greens salad, garlic bread
• Thursday: 4th of July BBQ with all of the fixings, homemade dessert buffet
• Friday: Pizza night

One-Sheet-Pan Rainbow Veggies With Chicken Recipe

Ingredients:

• 2 boneless skinless chicken breasts, cut up1 red onion, chunked up
• 1 cup green beans
• 1 cup cherry tomatoes
• 1 medium zucchini, chunked up
• 1 cup of baby carrots
• 3 cloves minced garlic
• Salt & Pepper
• 1 TBS Italian Seasoning
• 1 TSP Paprika
• 1/2 tsp red pepper flakes
• Few “glugs” of olive oil (I love Courtney’s measurements!)
• Rice, hummus, soy sauce for serving

Preheat oven to 450 degrees. Place the chicken and veggies on a large cookie sheet lined in foil and sprinkle with all of the spices and olive oil. Give things a gentle toss. Roast away for 20 minutes, until the chicken is charred and the veggies are tender. Serve in bowls with rice. Enjoy!

I triple this recipe for my crew of seven and there are very few leftovers.

xo