Adapted from Chicken Broccoli and Sweet Potato Sheet Pan Dinner
Ingredients
20 oz sweet potatoes peeled and diced into 1/2" cubes (2 medium, about 3 c.)
2 T. olive oil , divided
1 1/2 lbs boneless skinless chicken breasts , diced into pieces (about 1/2", keep them close to the same size so they all cook even)
4 c. small cauliflower florets
1/2 of a large sweet onion , diced into chunks
4 cloves garlic, minced
sprinkle each dried thyme, cracked black pepper, crushed red chili flakes, powdered lemon peel, and salt
1/2 T. minced fresh rosemary
Directions
Preheat oven to 400˚F. Place sweet potatoes in a large bowl and toss with 1 T. olive oil. Spread into an even layer on two rimmed 15" by 10" baking sheets and roast in preheated oven for 5-10 minutes (meanwhile chop and prep remaining ingredients).
Mix the remaining ingredients in a bowl and toss with the remaining 1 T. olive oil. Remove sweet potatoes from oven, add the mixture on top of the sweet potatoes. Return to oven and roast 16 - 20 minutes longer, tossing once and switching the pans halfway through, until chicken pulls apart easily and is no longer pink.
Nutrition Facts
| Servings 4.0 | |
| Amount Per Serving | |
| calories 292 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 83 mg | 28 % |
| Sodium 380 mg | 16 % |
| Potassium 426 mg | 12 % |
| Total Carbohydrate 16 g | 5 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 5 g | |
| Protein 35 g | 69 % |
| Vitamin A | 150 % |
| Vitamin C | 23 % |
| Calcium | 5 % |
| Iron | 9 % |
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