YOUR SOLIN GENERATED RECIPE
Sweet Potato and Chicken Tray Bake
Roasted chicken breast and sweet potato cubes tossed in aromatic spices, finished with vibrant broccoli florets that develop a delightful char in the oven.
INGREDIENTS
5 ounce chicken breast
1 cup sweet potato
1 cup broccoli florets
0.75 tablespoon extra virgin olive oil
0.5 teaspoon garlic powder
0.5 teaspoon smoked paprika
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 teaspoon fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even cooking.
Slice the chicken breast into 1-inch bite-sized pieces.
Place the chicken and sweet potato cubes on the prepared baking sheet and drizzle with the extra virgin olive oil.
Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper over the tray and toss thoroughly to coat every piece.
Spread the mixture into a single layer, ensuring no pieces are overlapping, and roast for 15 minutes.
Remove the tray from the oven, add the broccoli florets, and give everything a quick toss to incorporate the juices.
Return the tray to the oven and roast for an additional 10 to 12 minutes until the chicken is cooked through and the potatoes are tender.
Garnish with finely chopped fresh parsley and serve immediately.