Name: BBQ chicken and sweet potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 1 medium sweet potato, sliced into half-inch rounds; 5 oz broccoli florets, cut into bite-sized pieces; 1 1/2 tsp olive oil; 1 1/2 tbsp barbecue sauce; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

470 calories

Protein: 45g; 37% of calories
Carbs: 52g; 42% of calories
Fat: 11g; 21% of calories

Ingredients

8 items

6 oz boneless skinless chicken breast, pounded to 1-inch thickness
1 medium sweet potato, sliced into half-inch rounds
5 oz broccoli florets, cut into bite-sized pieces
1 1/2 tsp olive oil
1 1/2 tbsp barbecue sauce
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato rounds with half the olive oil, half the salt, and half the black pepper. Spread them out and roast for 15 minutes.
In a bowl, toss the broccoli with the remaining oil, salt, and pepper. Move the potatoes to one side of the pan and add the broccoli. Place the chicken on the pan and season with the garlic powder. Roast for 10 minutes.
Remove the pan from the oven and brush the top of the chicken with most of the barbecue sauce. Roast until the thickest part of the chicken reaches 165°F and the potatoes are fork-tender, about 5 to 8 minutes more.
Let the chicken rest on the pan for 5 minutes. Slice the chicken and serve alongside the roasted vegetables, brushing with any remaining sauce.

Nutrition

Ingredients

Instructions

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