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Sheet Pan Chicken With Rainbow Vegetables, Lemon And Parmesan

Ingredients

• 2 medium sweet potato, scrubbed and diced into 1/2-inch-wide pieces
• 6 tablespoons extra-virgin olive oil divided
• 2.5 teaspoons kosher salt divided
• 1.5 teaspoon black pepper
• 2.5 pounds boneless, skinless chicken breasts cut into bite-size pieces (about 2 medium breasts)
• 2 small head broccoli cut into florets (about 2 cups 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
• Zest and juice of 1 medium lemon
• 5 teaspoons Italian seasoning
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 0.5 cup freshly grated Parmesan cheese

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