Name: Roasted chicken with sweet potato and squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 3/4 medium sweet potato, peeled and cut into 1/2-inch cubes; 3.5 oz butternut squash, peeled and cut into 1/2-inch cubes; 1 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cinnamon; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

414 calories

Protein: 48g; 45% of calories
Carbs: 34g; 32% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a mixing bowl, toss the sweet potato and butternut squash cubes with two-thirds of the oil, half the salt, half the pepper, and all of the cinnamon. Spread them in a single layer on a half-sheet pan and roast for 15 minutes.
Rub the chicken breast with the remaining oil, salt, pepper, the garlic powder, and smoked paprika. Move the vegetables to one side of the pan and place the chicken on the other. Roast until the internal temperature reaches 165°F at the thickest part, about 18 to 22 minutes.
Let the chicken rest for 5 minutes before slicing against the grain. Plate the chicken with the roasted vegetables. Finish with a squeeze of lemon juice and the chopped parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes