Name: Herb-Roasted Chicken with Sweet Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 1 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

480 calories

Protein: 38g; 31% of calories
Carbs: 44g; 36% of calories
Fat: 18g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and peel the sweet potato, then cut it into 1/2-inch cubes to ensure even cooking.
Slice the chicken breast into bite-sized 1-inch pieces.
Place the chicken pieces, sweet potato cubes, and broccoli florets into a large mixing bowl.
Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried rosemary, thyme, garlic powder, sea salt, and black pepper.
Toss everything together until the chicken and vegetables are thoroughly and evenly coated in the oil and spices.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.
Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are tender and browned.
Remove from the oven and let rest for 2 minutes before serving warm.

Nutrition

Ingredients

Instructions

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