Ingredients:

  • 680g sweet potatoes, peeled and cubed 1/2
  • 450g broccoli florets
  • 150g red onion, cut into wedges
  • 30ml extra virgin olive oil
  • 680g boneless, skinless chicken breasts, cut into 1-inch chunks
  • 15ml extra virgin olive oil
  • 5g garlic powder
  • 5g smoked paprika
  • 3g sea salt
  • 3g cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Dice the sweet potatoes into uniform 1/2-inch cubes to ensure even cooking.
  3. In a large mixing bowl, toss the cubed sweet potatoes, broccoli florets, and red onion wedges with 2 tbsp (30ml) of olive oil and a pinch of salt.
  4. Spread the seasoned vegetables across two-thirds of the prepared baking sheet.
  5. Using the same bowl, toss the chicken breast chunks with 1 tbsp (15ml) of olive oil, garlic powder, smoked paprika, sea salt, and cracked black pepper until evenly coated.
  6. Nestle the seasoned chicken into the remaining third of the baking sheet.
  7. Roast in the center rack for 20–25 minutes, giving the vegetables a quick toss at the 12-minute mark.
  8. Remove from the oven once the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden-brown.