Name: Chicken and roasted sweet potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 1 1/4 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 5 oz broccoli florets, cut into bite-size pieces; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp dried basil; 2 tbsp water; 1/4 lemon, cut into wedges

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Toss the sweet potato cubes with half the oil, one third of the salt, and half the black pepper. Spread them out on one side of the pan in a single layer and roast for 10 minutes.
While the potatoes roast, rub the chicken breast with the remaining oil, garlic powder, dried basil, the second third of the salt, and the remaining pepper.
When the 10 minutes are up, flip the potatoes and add the chicken to the other side of the pan. Roast until the chicken is opaque in the center and the potatoes are tender, about 15 to 20 minutes. Done when opaque in the center, 165°F.
While the chicken bakes, place the broccoli and water in a microwave-safe bowl. Cover tightly and microwave for 3 to 4 minutes until tender, then drain. Season with the remaining salt. Let the chicken rest for 5 minutes after it comes out of the oven.
Slice the chicken breast. Plate it alongside the roasted potatoes and steamed broccoli, and serve with lemon wedges for squeezing over the chicken and vegetables.

Nutrition

Ingredients

Instructions

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

More dinner recipes