In one of the Ziplock bags, add the chicken breasts, Dijon mustard, and Italian dressing. Seal the bag and move the chicken breasts around until they are evenly coated by the dressing mixture. Place the bag in the refrigerator while preparing the vegetables or mix the night before and marinate overnight.
Cut the bell pepper and red onion into 1 inch by 1 inch squares.
Slice the squash and zucchini in to 1/4 inch thick rounds or half-moons, depending on the size of the squashes.
Put the cut vegetables in the second Ziplock bag and add 1-2Tbsp vegetable oil and the spices. Mix until all of the vegetables are evenly coated and place them on the one of the sheet pans.
Place the marinated chicken on the second sheet pan and bake the chicken in a 425F oven for 10 minutes.
When the 10 minutes is up, put the vegetables in the oven and cook for 20 minutes, mixing the vegetables half way through.
Cook the chicken and vegetables until the chicken reaches an internal temperature of 165F. Slice the chicken and serve with the vegetables and a whole grain.
Notes
Calorie count is for 1/2 of a chicken breast and a 1/4th of the vegetables. Calories for a full chicken breast and a 1/4th of the vegetables is about 400 calories. 1 cup of cooked brown rice is about 215 calories. Don't worry too much about calories! This is a healthy meal so eat until you are satisfied!
Keyword Chicken, Fast Dinner, Roasted Vegetables, Sheet Pan Dinner