Name: Roasted Chicken and Sweet Potato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 medium sweet potato; 1 cup raw broccoli florets; 1 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp fresh lemon juice

Nutrition

Per serving

539 calories

Protein: 50g; 37% of calories
Carbs: 41g; 30% of calories
Fat: 19g; 32% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even cooking.
Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized pieces.
In a large mixing bowl, combine the chicken, sweet potato cubes, and broccoli florets.
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, smoked paprika, and dried oregano.
Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and spices.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
Roast in the oven for 22 to 25 minutes, tossing halfway through, until the chicken is cooked to 165°F and the potatoes are tender and golden.
Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors before serving.

Nutrition

Ingredients

Instructions

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