Description
A quick, easy, and healthy weeknight dinner. Boneless chicken and colorful vegetables roasted together with lemon and herbs for simple cleanup and delicious flavor.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 red onion, cut into wedges
- 1 yellow bell pepper, seeded and cut into chunks
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, half juiced, half cut into wedges for serving
- Optional: Fresh parsley, chopped, for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2. Toss sweet potatoes with 1 tbsp olive oil, half of Italian seasoning, half of garlic powder, salt, and pepper. Spread on one half of the baking sheet.
- 3. Roast sweet potatoes for 15 minutes.
- 4. While sweet potatoes roast, toss chicken, broccoli, red onion, and bell pepper in the same bowl with remaining 2 tbsp olive oil, remaining seasoning and garlic powder, and lemon juice.
- 5. Add seasoned chicken and vegetables to the other half of the baking sheet.
- 6. Return to oven and bake for 20-25 minutes more, until chicken is cooked through and vegetables are tender.
- 7. Serve warm with lemon wedges and optional parsley.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400
- Sugar: Approx. 10g
- Sodium: Approx. 400mg
- Fat: Approx. 18g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 7g
- Protein: Approx. 30g