Name: Chicken and roasted vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 medium sweet potato, diced into 1/2-inch cubes; 3/4 red bell pepper, chopped; 1/2 medium red onion, chopped; 2 tsp olive oil; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

466 calories

Protein: 49g; 41% of calories
Carbs: 40g; 34% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, combine the sweet potatoes, bell peppers, and red onion. Drizzle with the olive oil and sprinkle with the dried basil, garlic powder, salt, and black pepper. Toss well to coat and spread into a single layer.
Roast the vegetables for 10 minutes until they begin to soften. Meanwhile, pat the chicken dry and season it with any residual oil and spices from the pan.
When the vegetables have roasted for 10 minutes, remove the pan and stir in the chicken pieces. Spread everything back into a single layer and roast for 15 to 18 minutes more, tossing once halfway through. Done when the chicken is opaque in the center and the sweet potatoes are tender, 165°F.
Drizzle the lemon juice over the hot pan and toss well to combine. Serve the entire mixture on one plate.

Nutrition

Ingredients

Instructions

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