Name: Herb-Roasted Sweet Potato Wedges with Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 4 oz sweet potato; 1 cup broccoli florets; 0.5 tbsp olive oil; 0.25 tsp dried rosemary; 0.25 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

425 calories

Protein: 48g; 45% of calories
Carbs: 30g; 28% of calories
Fat: 13g; 27% 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.
Scrub the sweet potato and cut it into uniform wedges, then slice the chicken breast into even strips.
In a mixing bowl, toss the sweet potato wedges and chicken strips with olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper until well coated.
Spread the chicken and sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren't crowded so they crisp up properly.
Roast in the oven for 20-25 minutes, flipping the wedges halfway through, until the chicken is cooked through and the potatoes are tender and golden.
While the chicken and potatoes roast, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until bright green and tender-crisp.
Plate the roasted chicken and sweet potato wedges alongside the steamed broccoli and serve immediately.

Nutrition

Ingredients

Instructions

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