Family-Style Rainbow Chicken & Veggie Sheet Pan Bake
30min
30min
4
415
Chef's Note
This recipe is designed to build confidence at every age. By using the 'bridge cut' for the peppers and letting toddlers handle the kale tearing, you're giving them ownership of the meal, which research shows significantly reduces food neophobia and picky eating.
Tags
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 lb baby potatoes
2 medium bell peppers (red and yellow)
1 large zucchini
3 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
2 cups curly kale
1/4 cup shredded parmesan cheese
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 2
Have younger children (ages 2-4) scrub the baby potatoes with a vegetable brush under cold running water until clean.
- 3
Using the 'bridge cut' technique mentioned in the blog, supervise older children as they slice the potatoes in half and cut the bell peppers and zucchini into bite-sized chunks.
- 4
Ask children to measure the olive oil, oregano, garlic powder, salt, and pepper into a small bowl and whisk them together.
- 5
Place the cubed chicken and all vegetables (except the kale) onto the prepared sheet pan.
- 6
Drizzle the oil and spice mixture over the ingredients and have the children use clean hands or large spoons to toss everything until evenly coated.
- 7
Spread the mixture into a single layer and roast in the oven for 20-25 minutes until the chicken is cooked through and potatoes are fork-tender.
- 8
While the pan roasts, have toddlers tear the kale leaves away from the woody stems into small pieces.
- 9
Remove the pan from the oven, sprinkle the torn kale and parmesan cheese over the top, and return to the oven for 5 minutes until the kale is slightly crisp and the cheese is melted.
Nutrition Information (per serving)
415
42g
26g
14g
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