Name: Sheet Pan Chicken Parm
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 7 servings
Cuisine: Italian-American
Ingredients: 750 g zucchini, chopped; 750 g yellow squash, chopped; 750 g sweet potatoes, chopped; 250 g carrots, chopped; 3 tbsp olive oil; salt, to taste; black pepper, to taste; garlic powder, to taste; dried oregano, to taste; red pepper flakes, to taste; 64 oz chicken breast (about 7 medium-large breasts); 350 g marinara sauce; 280 g cottage cheese; 70 g Parmigiano-Reggiano cheese, freshly grated

1

Preheat your oven to 425°F (220°C).

2

In a large bowl, combine the chopped zucchini, yellow squash, sweet potatoes, and carrots.

3

Drizzle with olive oil and season with salt, pepper, garlic powder, dried oregano, and red pepper flakes. Toss well to coat.

4

Spread the seasoned vegetables in a single layer on a large, parchment-lined sheet pan.

5

Bake for 40-50 minutes, then switch the oven to broil and cook for another 5-10 minutes until the vegetables are tender and nicely charred.

6

Remove the roasted vegetables from the sheet pan and set aside.

7

Place the chicken breasts on the same parchment-lined sheet pan. Cover with another piece of parchment paper and pound them to an even thickness.

8

Season the chicken on both sides with salt, pepper, and garlic powder.

9

Bake at 425°F (220°C) for 20-25 minutes, or until the chicken is cooked through.

10

Remove the chicken from the oven. Top each breast with marinara sauce, a dollop of cottage cheese, and a generous amount of freshly grated Parmigiano-Reggiano.

11

Return the pan to the oven and broil until the cheese is melted, bubbly, and lightly browned.

12

Let the chicken rest for a few minutes before slicing.

13

To assemble your meal prep containers, divide the roasted vegetables and sliced chicken parm evenly among 7 containers.

Sheet Pan Chicken Parm

Ingredients

14 Ingredients

Instructions

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