Description
A one-pan weeknight wonder with juicy chicken, caramelized sweet potatoes, and crisp-tender veggies. Quick, flavorsome, and ready in under an hour, perfect for meal prep or quick dinners with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large sweet potato (peeled and cut into 1-inch chunks)
- 3 cups broccoli florets
- 2 bell peppers (any color, sliced)
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a bowl, mix chicken with 2 tablespoons olive oil, lemon juice, oregano, garlic powder, onion powder, smoked paprika, salt, and black pepper. Marinate for 10 minutes while prepping veggies.
- Spread sweet potato chunks on the sheet pan. Toss with remaining 1 tablespoon olive oil and a pinch of salt/pepper. Arrange broccoli and bell pepper slices among them, leaving space to roast evenly.
- Add marinated chicken pieces to the pan, ensuring they’re nestled among veggies. Roast for 30-35 minutes until chicken reaches 165°F and veggies are caramelized.
- Optional: Broil for 2-3 minutes at the end for crispier edges (watch carefully).
- Serve immediately or store for meal prep.
Notes
- Swap veggies (e.g., zucchini, carrots) or adjust spices to taste.
- Halve the recipe easily by dividing portions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 portion (chicken + veggies)
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg
Keywords: one-pan dinner, meal prep, sheet pan, roasted veggies, chicken, quick dinner