NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

0.5 cup Sweet potato

1.5 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure they roast evenly alongside the chicken.

• 3

  Pat the chicken thighs dry with a paper towel to remove excess moisture, which helps them brown beautifully in the oven.

• 4

  In a large mixing bowl, combine the chicken thighs and sweet potato cubes with the olive oil, garlic powder, smoked paprika, sea salt, black pepper, and dried oregano.

• 5

  Toss everything thoroughly until the chicken and potatoes are well-coated in the oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces for air to circulate.

• 7

  Roast for 15 minutes, then remove the pan and add the broccoli florets to the remaining open spaces.

• 8

  Return the pan to the oven and roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 9

  Let the chicken rest for 3 minutes before serving to keep the meat juicy and flavorful.