Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large head of broccoli, cut into small florets
- 1 red bell pepper, seeded and chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). For easier cleanup, line a large rimmed baking sheet with parchment paper or aluminum foil.
- Place the cubed chicken, sweet potatoes, broccoli florets, and bell peppers into a large mixing bowl.
- Drizzle the olive oil over the chicken and vegetables. Sprinkle the garlic powder, smoked paprika, onion powder, dried oregano, salt, and black pepper over the top.
- Use your hands or large spoons to toss everything together until the chicken and vegetables are evenly coated with oil and spices.
- Spread the mixture onto the prepared sheet pan. Ensure everything is in a single layer; if the pan is too crowded, use two pans to ensure the food roasts properly.
- Bake in the preheated oven for 20 to 25 minutes. About halfway through, use a spatula to toss the ingredients so they brown evenly.
- Check that the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are fork-tender.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired and serve warm.
- Cook Time: 30 minutes