Name: Roasted chicken and sweet potato
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 1/4 medium sweet potatoes, peeled and cut into 3/4-inch cubes; 1 1/2 medium carrots, peeled and sliced into 1/2-inch rounds; 2 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 2 tsp lemon juice; 1/2 tsp dried parsley

Nutrition

Per serving

464 calories

Protein: 44g; 37% of calories
Carbs: 46g; 38% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. While the oven heats, prep the chicken, sweet potato, and carrots.
Place the sweet potatoes and carrots on a half-sheet pan. Drizzle with half the olive oil and sprinkle with half the salt, black pepper, garlic powder, and smoked paprika. Toss to coat and spread in a single layer. Roast for 12 minutes.
Meanwhile, toss the chicken cubes in a bowl with the remaining olive oil, salt, pepper, garlic powder, and smoked paprika. When the 12 minutes are up, carefully add the chicken to the pan and flip the vegetables. Spread everything back into a single layer and roast for 15 minutes more. Done when opaque in the center and vegetables are tender, 165°F.
Remove the pan from the oven and let it rest for 3 minutes. Squeeze the lemon juice over the pan and toss everything once more, then transfer to a plate and garnish with the dried parsley.

Nutrition

Ingredients

Instructions

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