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Preheat your oven to 425°F. Line a large sheet pan with parchment paper.

In a large mixing bowl, combine the diced zucchini, yellow squash, sweet potato, and sliced carrots.

Drizzle the vegetables with olive oil, then season generously with kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes. Toss thoroughly until all vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 40 to 50 minutes, or until tender and slightly caramelized.

Carefully switch the oven to broiler setting (if available, keep at 425°F). Broil the vegetables for an additional 5 to 10 minutes, watching closely, until they achieve a nice char.

Remove the roasted vegetables from the sheet pan and transfer them to a serving bowl. Set aside.

Place the chicken breasts on the same parchment-lined sheet pan (no need to change the parchment). If chicken breasts are very thick, place another sheet of parchment on top and flatten them slightly with a rolling pin or the bottom of a heavy pan to an even thickness. Season both sides of the chicken with kosher salt, black pepper, and garlic powder.

Bake the chicken breasts in the 425°F oven for 20 to 25 minutes, or until cooked through and an internal temperature of 165°F is reached.

Carefully remove the sheet pan from the oven. Top each cooked chicken breast with an even layer of marinara sauce, followed by cottage cheese, and then a sprinkle of freshly grated Parmigiano Reggiano.

Return the sheet pan to the oven and broil for 5 to 10 minutes, or until the cheese is melted, bubbly, and lightly browned.

Remove the Sheet Pan Chicken Parm from the oven and let it rest for a few minutes. Slice the chicken breasts into desired portions. Serve the chicken over the reserved roasted vegetables. This dish is excellent for meal prepping into individual containers.


Preheat your oven to 425°F. Line a large sheet pan with parchment paper.

In a large mixing bowl, combine the diced zucchini, yellow squash, sweet potato, and sliced carrots.

Drizzle the vegetables with olive oil, then season generously with kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes. Toss thoroughly until all vegetables are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 40 to 50 minutes, or until tender and slightly caramelized.

Carefully switch the oven to broiler setting (if available, keep at 425°F). Broil the vegetables for an additional 5 to 10 minutes, watching closely, until they achieve a nice char.

Remove the roasted vegetables from the sheet pan and transfer them to a serving bowl. Set aside.

Place the chicken breasts on the same parchment-lined sheet pan (no need to change the parchment). If chicken breasts are very thick, place another sheet of parchment on top and flatten them slightly with a rolling pin or the bottom of a heavy pan to an even thickness. Season both sides of the chicken with kosher salt, black pepper, and garlic powder.

Bake the chicken breasts in the 425°F oven for 20 to 25 minutes, or until cooked through and an internal temperature of 165°F is reached.

Carefully remove the sheet pan from the oven. Top each cooked chicken breast with an even layer of marinara sauce, followed by cottage cheese, and then a sprinkle of freshly grated Parmigiano Reggiano.

Return the sheet pan to the oven and broil for 5 to 10 minutes, or until the cheese is melted, bubbly, and lightly browned.

Remove the Sheet Pan Chicken Parm from the oven and let it rest for a few minutes. Slice the chicken breasts into desired portions. Serve the chicken over the reserved roasted vegetables. This dish is excellent for meal prepping into individual containers.
