Name: Roasted Sweet Potato and Bell Pepper Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 cup sweet potato; 0.5 cup red bell pepper; 0.5 cup yellow bell pepper; 0.5 tbsp extra virgin olive oil; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel the sweet potato and cut into 1/2-inch cubes; de-seed and slice the red and yellow bell peppers into 1-inch strips.
Cut the chicken breast into uniform 1-inch cubes to ensure even cooking alongside the vegetables.
In a large mixing bowl, combine the chicken, sweet potatoes, and bell peppers.
Drizzle with extra virgin olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper.
Toss everything thoroughly until the ingredients are well-coated in oil and spices.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not touching to allow for roasting rather than steaming.
Roast for 22-25 minutes, tossing the medley halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Remove from the oven and garnish with freshly chopped parsley before serving warm.

Nutrition

Ingredients

Instructions

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