Name: Sheet Pan Chicken and Vegetables with Sweet Potato, Broccoli & Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 medium sweet potato, peeled and diced into 1/2-inch pieces; 2 tablespoons olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon ground black pepper, divided; 8 ounces boneless, skinless chicken breast, cut into bite-size chunks or strips; 3-4 cups total fresh vegetables, using broccoli and red bell pepper, cut into bite-size pieces; 1 small lemon, zested and juiced; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder (or 1 clove garlic, minced); 1/4 cup grated parmesan cheese

Sheet pan with roasted chicken chunks, sweet potato cubes, broccoli, and red bell pepper, sprinkled with parmesan — Illustrative image, AI-generated — not a photo of this recipe as prepared.

A sheet-pan option for the sheet-pan night in the Family Dinner Rotation. Sweet potato gets a short head start in the oven, then chicken, broccoli, and red bell pepper join it on the same pan.

This recipe comes from the U.S. Department of Veterans Affairs. Quantities, times, servings, and oven temperature are the source’s own. FHG reworded the steps and picked broccoli and red bell pepper from the vegetables the recipe lists.

At a Glance

Prep

15 min

Cook

30 min

Total

45 min

Oven

400°F (200°C)

Servings

2 — 4 oz chicken and 2 cups vegetables each, per the source

Ingredients

1 medium sweet potato, peeled and diced into ½-inch pieces
2 tablespoons olive oil, divided
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
8 ounces (½ pound) boneless, skinless chicken breast, cut into bite-size chunks or strips
3–4 cups total fresh vegetables, using broccoli and red bell pepper, cut into bite-size pieces
1 small lemon, zested and juiced
1 teaspoon Italian seasoning
½ teaspoon garlic powder (or 1 clove garlic, minced)
¼ cup grated parmesan cheese

How to Make It

1Heat the oven to 400°F.
2Line a baking sheet with parchment paper, or coat it with nonstick cooking spray.
3In a medium bowl, toss the sweet potato with 1 tablespoon of the oil and half of the salt and pepper.
4Spread the sweet potato on the baking sheet and bake for 10 minutes.
5While it bakes, put the chicken, broccoli, and red bell pepper in the same bowl. Add the remaining oil, salt, and pepper, the lemon juice and zest, the Italian seasoning, and the garlic powder, and toss to coat.
6When the sweet potato has had its 10 minutes, add the chicken and vegetables to the pan, toss everything together, and spread it out evenly.
7Bake for 20 more minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender.
8Sprinkle with the parmesan and serve warm.

Four stages of the recipe: seasoned sweet potato cubes on a lined sheet pan; raw chicken, broccoli, and red pepper tossed in a bowl with lemon and seasoning; everything spread together on the pan; parmesan sprinkled over the finished dish — Illustrative image, AI-generated — the main stages of the recipe, not photos of it being prepared.

How to tell the chicken is done: check the thickest piece with a food thermometer. Chicken is safe to eat at 165°F (74°C), the USDA safe minimum internal temperature for poultry.

Make It Work for Your Family

The FHG part

Keep the components separate: if someone in the family prefers foods kept apart, plate the chicken, sweet potato, and each vegetable separately instead of mixing them.
Swap the vegetables within the recipe’s own list: the source recipe allows zucchini, yellow squash, onion, or cauliflower instead of broccoli and red bell pepper. Keep the total at 3–4 cups.
Garlic powder: the source recipe allows onion powder instead.

Recipe source: “Sheet Pan Chicken and Vegetables,” U.S. Department of Veterans Affairs, Nutrition and Food Services. Steps reworded by Family Healthy Guide; quantities, times, servings, and temperature unchanged.

Part of the Family Dinner Rotation System.