Name: Weeknight Chicken and Roasted Vegetables
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; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

501 calories

Protein: 39g; 30% of calories
Carbs: 49g; 38% of calories
Fat: 18g; 32% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel the sweet potato and dice it into half-inch cubes so they roast at the same rate as the other ingredients.
Cut the chicken breast into one-inch bite-sized pieces and chop the broccoli and bell pepper into uniform florets and strips.
Place the chicken, sweet potatoes, broccoli, and peppers onto the prepared sheet pan.
Drizzle the extra virgin olive oil over the mixture and sprinkle evenly with garlic powder, oregano, smoked paprika, salt, and pepper.
Toss everything thoroughly with your hands to ensure an even coating of oil and spices, then spread into a single layer.
Roast in the center of the oven for 22 to 25 minutes until the chicken is cooked through and the sweet potatoes are tender and golden.

Nutrition

Ingredients

Instructions

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