Roasted Sweet Potato and Chicken Bake
A deliciously hearty dish featuring roasted sweet potatoes and seasoned chicken, perfect for a cozy dinner.
20 min
Prep
60 min
Cook
4
Serves
450
Calories
Macros · per serving
30g protein
50g carbs
15g fat
Ingredients
For 4 servings
- 4 sweet potato
- 4 chicken breast
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 cups broccoli
- 2 red bell pepper
- 1 cup chicken broth
- 1 lemon
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Peel and cube the sweet potatoes.
- 3
Cut the chicken breasts into bite-sized pieces, wash hands after handling raw chicken.
- 4
In a large mixing bowl, combine the sweet potato cubes, chicken pieces, 2 tablespoons of olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and paprika. Toss to coat evenly.
- 5
Spread the sweet potato and chicken mixture onto a large baking sheet.
- 6
Cut the red bell peppers into strips.
- 7
Add the broccoli florets and red bell pepper strips to the baking sheet.
- 8
Drizzle the remaining 2 tablespoons of olive oil over the vegetables.
- 9
Bake in the oven for 30 minutes, stirring halfway through.
- 10
Pour the chicken broth over the bake and squeeze the juice of one lemon on top.
- 11
Bake for an additional 15-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- 12
Serve hot and enjoy your Roasted Sweet Potato and Chicken Bake.
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