Sheet-Pan Garlic Parmesan Chicken & Potatoes

Ingredients

• 1 1/2 pounds raw boneless skinless chicken breast, cut into large bite-size pieces
• 1 pound baby gold potatoes, quartered
• 6 ounces zucchini, cut into 3/4-inch half-moons
• 6 ounces yellow squash, cut into 3/4-inch half-moons
• 6 tablespoons freshly grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1/2 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• Nonstick cooking spray

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Instructions

1. Heat the oven to 425°F and coat a large rimmed sheet pan with cooking spray.
2. Toss the potatoes with half of the olive oil, half of the garlic, half of the Italian seasoning, and a pinch of the salt and pepper.
3. Spread the potatoes on the pan and roast for 15 minutes.
4. Meanwhile, toss the chicken, zucchini, and yellow squash with the remaining olive oil, garlic, Italian seasoning, onion powder, salt, and pepper.
5. Turn the potatoes, then add the chicken and squash to the pan in an even layer, placing as much squash cut-side down as possible.
6. Roast for 12 to 15 minutes, until the chicken reaches 165°F, the squash is browned at the edges, and the potatoes are tender.
7. Sprinkle the Parmesan over the hot pan and return it to the oven for 2 minutes.
8. Divide into four servings, with 4.5 ounces cooked chicken, 4 ounces potatoes, 3 ounces squash, and 1.5 tablespoons Parmesan in each serving.

40/400 Notes

• Keep the chicken pieces fairly large so they do not dry out before the potatoes finish.
• Use two pans if the ingredients are crowded; space creates browned edges instead of steam.
• Cut the zucchini and yellow squash into thick 3/4-inch half-moons so they brown without becoming mushy.
• Nutrition is approximate and varies with chicken and Parmesan brand.