Name: Roasted Chicken Leg with Sweet Potato and Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6.5 oz boneless skinless chicken leg meat; 0.5 cup sweet potato; 1 cup broccoli florets; 0.5 cup canned black beans (rinsed and drained); 0.25 tbsp extra virgin olive oil; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Ingredients

9 items

6½ oz boneless skinless chicken leg meat
½ cup sweet potato
1 cup broccoli florets
½ cup canned black beans (rinsed and drained)
¼ tbsp extra virgin olive oil
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp sea salt
¼ tsp black pepper

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Peel the sweet potato and cube it into 1/2-inch pieces, then cut the chicken leg meat into bite-sized chunks.
In a large mixing bowl, combine the chicken and sweet potatoes with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.
Spread the chicken and sweet potato mixture in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.
Roast in the oven for 15 minutes.
Remove the pan from the oven and add the broccoli florets and rinsed black beans to the tray, tossing them gently with the juices and oil already on the pan.
Return the sheet pan to the oven and roast for an additional 10 minutes until the chicken is cooked through, the potatoes are tender, and the broccoli is crisp-tender.
Serve immediately in a shallow bowl, making sure to scrape all the flavorful spices and oils from the pan over the top.

Nutrition

Ingredients

Instructions

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