Name: One-Pan Sweet Potato & Chicken
Ingredients: 1.5 lbs Boneless, Skinless Chicken Breasts (or Thighs): Cut into 1.5-inch chunks. This is your primary protein source, offering a lean and satisfying component to the dish. Using thighs will result in juicier meat, while breasts are a leaner option.; 2 large Sweet Potatoes (about 1.5 lbs): Peeled and diced into 1-inch cubes. These vibrant orange root vegetables bring natural sweetness, fiber, and a host of vitamins.; 1 large Red Onion: Cut into 1-inch wedges. Adds a sweet and slightly pungent flavor that mellows beautifully when roasted.; 1 large Bell Pepper (any color, e.g., red, yellow, or orange): Cored, seeded, and cut into 1-inch pieces. Contributes a lovely sweetness, crunch, and vibrant color.; 4 cloves Garlic: Minced or finely grated. The aromatic backbone that infuses the entire dish with its classic savory flavor.; 3 tablespoons Olive Oil: Extra virgin is preferred for its flavor and health benefits. This helps everything roast beautifully and prevents sticking.; 1.5 teaspoons Smoked Paprika: Lends a deep, smoky flavor and rich color to the chicken and vegetables.; 1 teaspoon Dried Oregano: Adds a classic Mediterranean herbaceous note.; 1 teaspoon Dried Thyme: Contributes an earthy, slightly minty flavor that pairs wonderfully with chicken and sweet potatoes.; 1/2 teaspoon Garlic Powder: Enhances the savory garlic notes throughout the dish.; 1/2 teaspoon Onion Powder: Complements the fresh onion and adds another layer of savory depth.; Salt to taste (approx. 1 teaspoon): Essential for bringing out all the flavors. Adjust based on your preference.; Freshly Ground Black Pepper to taste (approx. 1/2 teaspoon): Adds a touch of warmth and spice.; Optional: Fresh Parsley or Cilantro: Chopped, for garnish. Adds a burst of freshness and color before serving.

Ingredients

Scale

Here’s what you’ll need to create this delightful and easy one-pan meal:

1.5 lbs Boneless, Skinless Chicken Breasts (or Thighs): Cut into 1.5-inch chunks. This is your primary protein source, offering a lean and satisfying component to the dish. Using thighs will result in juicier meat, while breasts are a leaner option.
2 large Sweet Potatoes (about 1.5 lbs): Peeled and diced into 1-inch cubes. These vibrant orange root vegetables bring natural sweetness, fiber, and a host of vitamins.
1 large Red Onion: Cut into 1-inch wedges. Adds a sweet and slightly pungent flavor that mellows beautifully when roasted.
1 large Bell Pepper (any color, e.g., red, yellow, or orange): Cored, seeded, and cut into 1-inch pieces. Contributes a lovely sweetness, crunch, and vibrant color.
4 cloves Garlic: Minced or finely grated. The aromatic backbone that infuses the entire dish with its classic savory flavor.
3 tablespoons Olive Oil: Extra virgin is preferred for its flavor and health benefits. This helps everything roast beautifully and prevents sticking.
1.5 teaspoons Smoked Paprika: Lends a deep, smoky flavor and rich color to the chicken and vegetables.
1 teaspoon Dried Oregano: Adds a classic Mediterranean herbaceous note.
1 teaspoon Dried Thyme: Contributes an earthy, slightly minty flavor that pairs wonderfully with chicken and sweet potatoes.
1/2 teaspoon Garlic Powder: Enhances the savory garlic notes throughout the dish.
1/2 teaspoon Onion Powder: Complements the fresh onion and adds another layer of savory depth.
Salt to taste (approx. 1 teaspoon): Essential for bringing out all the flavors. Adjust based on your preference.
Freshly Ground Black Pepper to taste (approx. 1/2 teaspoon): Adds a touch of warmth and spice.
Optional: Fresh Parsley or Cilantro: Chopped, for garnish. Adds a burst of freshness and color before serving.

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Instructions

Follow these simple steps for a perfectly cooked one-pan meal:

Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. If you don’t have parchment paper, you can lightly grease the pan, but parchment is highly recommended.
Combine Vegetables: In a large mixing bowl, combine the diced sweet potatoes, red onion wedges, and bell pepper pieces. Drizzle with about 1.5 tablespoons of the olive oil. Add half of the smoked paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Toss well until the vegetables are evenly coated with oil and spices.
Spread Vegetables on Pan: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Try not to overcrowd the pan; use two pans if necessary to ensure everything roasts properly rather than steams.
Prepare Chicken: In the same mixing bowl (no need to wash it), add the chicken chunks. Add the minced fresh garlic and the remaining 1.5 tablespoons of olive oil, smoked paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Toss thoroughly until the chicken is well-coated.
Add Chicken to Pan: Nestle the seasoned chicken pieces amongst the vegetables on the baking sheet. Ensure the chicken is also in a single layer and not piled on top of the vegetables, allowing for even cooking and browning.
Roast: Transfer the baking sheet to the preheated oven. Roast for 25-35 minutes, or until the sweet potatoes are tender and lightly caramelized, and the chicken is cooked through (internal temperature should reach 165°F or 74°C when checked with a meat thermometer). It’s a good idea to flip the chicken and stir the vegetables halfway through the cooking time (around the 15-minute mark) for more even browning.
Check for Doneness: Pierce a sweet potato cube with a fork – it should be easily pierced. The chicken should be opaque and its juices should run clear when cut into. Using a meat thermometer is the most accurate way to ensure the chicken is perfectly cooked.
Rest and Garnish (Optional): Once cooked, remove the baking sheet from the oven. Let the dish rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender meat. If desired, garnish with freshly chopped parsley or cilantro for a touch of freshness and color.
Serve: Serve warm directly from the pan or transfer to plates. Enjoy your delicious and easy One-Pan Sweet Potato & Chicken!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 20g
Fiber: 10g
Protein: 45g