Name: Chicken and sweet potato bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch cubes; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 3.5 oz broccoli florets, cut into bite-sized pieces; 3 tbsp shredded part-skim mozzarella; 1 1/2 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

435 calories

Protein: 46g; 41% of calories
Carbs: 33g; 30% of calories
Fat: 15g; 29% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
3½ oz broccoli florets, cut into bite-sized pieces
3 tbsp shredded part-skim mozzarella
1 1/2 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potatoes with most of the oil and half the salt, pepper, and garlic powder. Spread into a single layer and roast for 10 minutes.
Add the chicken and broccoli to the pan. Drizzle with the remaining oil and season with the remaining salt, pepper, and garlic powder. Toss everything together, then return to the oven to roast for 15 to 18 minutes until the sweet potatoes are fork-tender.
Sprinkle the mozzarella over the pan. Return to the oven for 3 to 5 minutes until the cheese is bubbling. Drizzle the lemon juice over the top before serving. Done when chicken is no longer pink inside, 165°F.

Nutrition

Ingredients

Instructions

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