Healthy Chicken and Sweet Potato
Lean chicken breasts and caramelized sweet potatoes roasted together on one sheet pan with simple seasonings.
Ingredients
Main Ingredients
- 1 ½ pounds sweet potatoes (about 2 large), peeled and cut into 3/4-inch cubes
- 1 ½ pounds boneless, skinless chicken breasts (about 4 small) Or boneless thighs.
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- chopped fresh parsley and lemon wedges Optional, for serving.
Instructions
Cooking
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Toss the sweet potatoes with 2 tablespoons oil, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread around the edges of the pan.
- Roast the potatoes for 15 minutes.
- Pat the chicken dry (slice or pound thick breasts to an even 3/4 inch). Rub with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stir the potatoes, push them to the edges, and place the chicken in the center. Roast 20 to 25 minutes until the chicken reaches 165°F and the potatoes are tender and browned.
- Rest the chicken 5 minutes, then slice and serve with the potatoes, parsley, and lemon.
Notes
Chicken is done at 165°F. Thin breasts may need 18 to 20 minutes and thick ones up to 30. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Nutrition is an estimate.