Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 2 large (600g) sweet potatoes, peeled and cubed
  • 1 lb broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Dice the chicken breast and sweet potatoes into uniform 1-inch cubes to ensure even cooking.
  3. In a large mixing bowl, toss the chicken and sweet potato cubes with olive oil, garlic powder, smoked paprika, sea salt, and cracked black pepper until evenly coated.
  4. Spread the seasoned chicken and sweet potato mixture across the baking sheet in a single layer and roast for 15 minutes.
  5. Remove the pan from the oven, add the broccoli florets (lightly tossed in oil), and return to the oven for another 12–15 minutes until chicken is opaque and potatoes are fork-tender.
  6. Divide the roasted mixture evenly among four airtight containers. Drizzle each bowl with lemon juice and garnish with chopped fresh parsley.