Name: Sheet Pan Chicken with Roasted Sweet Potatoes and Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 small Sweet potato; 1.5 cup Broccoli florets; 0.75 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 Onion powder

Ingredients

9 items

5 oz Chicken breast
1 small Sweet potato
1½ cup Broccoli florets
¾ tbsp Extra virgin olive oil
½ tsp Garlic powder
½ tsp Smoked paprika
¼ tsp Sea salt
¼ tsp Black pepper
½ tsp Onion powder

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Peel the sweet potato and cut it into small half-inch cubes to ensure they roast at the same rate as the chicken.
Slice the chicken breast into one-inch bite-sized pieces and place them in a large mixing bowl with the sweet potato cubes.
Add the olive oil, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the bowl, tossing until everything is evenly coated.
Spread the chicken and sweet potatoes in a single layer on the prepared sheet pan, leaving space between pieces for optimal browning.
Roast in the center of the oven for 15 minutes.
While the chicken is roasting, chop the broccoli into bite-sized florets.
Remove the pan from the oven, add the broccoli florets, and use a spatula to toss them gently with the juices already on the pan.
Return the pan to the oven and roast for an additional 10 minutes until the chicken is cooked through and the sweet potatoes are tender.

Nutrition

Ingredients

Instructions

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