Description
An easy, healthy one-pan meal featuring tender chicken thighs or breast with sweet potatoes, broccoli, bell peppers, onions, and garlic, roasted to perfection with simple seasonings.
Ingredients
- 4 medium sweet potatoes (about 1 lb), unpeeled, roughly chopped into 1-inch pieces
- 1 large red onion, chopped into 1-inch pieces
- 1 bell pepper (red, orange, or yellow), chopped into 1-inch pieces
- 12 oz broccoli florets
- 4 medium garlic cloves, peeled and left whole
- 8 boneless, skinless chicken thighs (or 1 lb chicken breast, cut into 1.25-inch pieces)
- 0.25 cup avocado oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 0.5 tsp dried thyme
- 0.5 tsp dried parsley
- 0.25 tsp ground black pepper
- Optional: 0.5 cup pecans, roughly chopped
- Optional: 0.33 cup dried cranberries (add last 5 minutes of baking)
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the prepared baking sheet, arrange the roughly chopped sweet potatoes, red onion, bell pepper, broccoli florets, and whole garlic cloves in a single layer.
- Place the boneless, skinless chicken thighs (or cubed chicken breast) on the same baking sheet, nestled among the vegetables. Ensure that the chicken touches the bottom of the pan to allow for proper searing.
- Drizzle the avocado oil evenly over all the chicken and vegetables on the sheet pan.
- In a small bowl, combine the sea salt, garlic powder, dried thyme, dried parsley, and ground black pepper. Sprinkle this seasoning mixture evenly over everything on the pan.
- Gently toss all the ingredients on the sheet pan to ensure they are well coated with the oil and seasonings. Spread them back into an even single layer.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender-crisp and the chicken is fully cooked through with an internal temperature of 165°F (74°C). If using chicken breast, ensure pieces are uniformly sized for even cooking.
- For an optional addition, if using pecans and dried cranberries, toss them with the roasted ingredients during the last 5 minutes of baking.
- Serve this flavorful sheet pan dinner warm, directly from the pan or transferred to serving plates.
Notes
- If using chicken breast, cut into uniform 1.25-inch pieces for even cooking.
- Optional pecans and dried cranberries can be added in the last 5 minutes of baking for added texture and sweetness.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.