Name: Garlic herb 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, cut into 1-inch cubes; 1 1/2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 5 oz broccoli florets; 1 1/2 tsp extra virgin olive oil; 1/2 tsp garlic powder; 1/4 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1 1/2 tsp lemon juice

Nutrition

Per serving

469 calories

Protein: 46g; 37% of calories
Carbs: 51g; 42% of calories
Fat: 11g; 21% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper.
In a mixing bowl, whisk together the olive oil, garlic powder, dried parsley, most of the salt, and black pepper. Add the chicken cubes and sweet potato cubes, tossing to coat evenly. Spread the mixture in a single layer on the prepared pan. Roast for 18 to 22 minutes, flipping once halfway through, until the potatoes are tender and the chicken is white throughout. Done when opaque in the center, 165°F.
While the chicken roasts, place the broccoli and water in a microwave-safe bowl. Cover tightly and microwave for 3 to 4 minutes until bright green and tender. Drain any remaining water and season with the rest of the salt.
Check the chicken for doneness, removing it from the tray early if finished before the potatoes. Transfer the roasted chicken, sweet potatoes, and steamed broccoli to a plate. Squeeze the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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