Name: Roasted chicken and sweet potato
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces; 5 medium sweet potatoes, peeled and cut into 3/4-inch cubes; 1 1/2 red bell peppers, seeded and chopped; 1 1/2 yellow bell peppers, seeded and chopped; 1 1/4 medium red onions, diced; 1/4 cup extra virgin olive oil; 2 tsp salt; 3/4 tsp black pepper; 1 1/4 tsp garlic powder; 1 3/4 tsp smoked paprika; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 25 min

Preheat your oven to 425°F. Line two half-sheet pans with parchment paper.
In a large mixing bowl, combine the sweet potatoes, red and yellow bell peppers, and red onion. Add the olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss thoroughly until every piece of vegetable is glossy and well-coated in spices.
Add the chicken pieces to the bowl with the vegetables and toss again to coat the chicken in the remaining oil and seasoning. Divide the mixture between the two prepared pans, spreading the food into a single layer with space between the pieces to ensure browning.
Place both pans in the oven. Roast for 15 minutes, then quickly stir the food and swap the pans' positions between the top and bottom racks. Roast for 10 to 15 minutes more until the chicken is opaque and the potatoes are tender with browned edges. Done when opaque in the center and 165°F.
Remove the pans from the oven. Drizzle the lemon juice over the hot food and sprinkle with fresh parsley. Let the dish rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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