Description
A balanced, quick meal featuring lean chicken and oven-roasted sweet potatoes, perfect for busy weeknights.
Ingredients
- 1 lb lean chicken (boneless, skinless breasts or thighs)
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Fresh herbs (parsley, cilantro, or thyme), for finishing
Instructions
- Preheat the oven to 400°F (200°C) and place a rimmed baking sheet in the oven to warm slightly.
- In a bowl, toss the sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper until lightly coated.
- Spread the sweet potatoes in an even layer on the preheated baking sheet and roast for 25–30 minutes, turning halfway through.
- While the potatoes roast, pat the chicken dry and season both sides with salt, pepper, and additional paprika or garlic powder as desired.
- Heat a skillet over medium heat, add olive oil, and cook the chicken for 5–7 minutes per side (or a few minutes longer for thighs) until a meat thermometer reads 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing against the grain.
- Plate the sliced chicken alongside the roasted sweet potatoes and scatter with fresh herbs, adding an extra pinch of salt and pepper to taste.
Notes
For lower carbs, substitute sweet potatoes with roasted cauliflower. Ensure potatoes are cubed evenly for best roasting results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American