Modular Rainbow Sheet Pan Dinner with Lemon-Herb Vinaigrette
25min
30min
4
545
Chef's Note
This recipe utilizes the 'Modular Meal' strategy discussed in the blog. By roasting the ingredients in distinct sections and serving them separately, you eliminate the risk of an allergen-sensitive family member accidentally consuming an ingredient they need to avoid, while still enjoying the same flavor profile as the rest of the family.
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Ingredients
1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium Sweet potatoes, peeled and cubed
3 cups Broccoli florets
1 large Red bell pepper, sliced into strips
1 cup Dry quinoa (rinsed)
2 cups Water
1/2 cup Extra virgin olive oil
1 tsp Dried oregano
1 tsp Garlic powder
1 tsp Sea salt
1/2 tsp Black pepper
3 tbsp Lemon juice, freshly squeezed
2 tbsp Fresh parsley, finely chopped
1 tsp Maple syrup
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare your workspace using the sequential cooking method: ensure all surfaces and utensils are cleaned specifically to avoid cross-contact.
- 2
In a small saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- 3
On a large rimmed sheet pan, arrange the sweet potatoes, broccoli, and bell peppers in distinct sections. This modular approach allows family members to avoid specific vegetables if needed.
- 4
Place the cubed chicken in its own section of the pan or on a separate smaller pan to prevent juices from mixing with the vegetables.
- 5
In a small bowl, whisk together 1/4 cup of olive oil, dried oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Drizzle this mixture evenly over the chicken and vegetables, tossing gently within their sections to coat.
- 6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
- 7
While the sheet pan is roasting, prepare the dressing by whisking together the remaining 1/4 cup olive oil, lemon juice, parsley, maple syrup, and remaining salt and pepper.
- 8
Serve the meal 'deconstructed' style: place the quinoa, roasted chicken, and various vegetables in separate serving bowls on the table. This allows each family member to build their own plate safely based on their specific dietary needs.
Nutrition Information (per serving)
545
42g
48g
21g
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