Description
A simple, complete meal cooked on one sheet pan featuring chicken, broccoli, and sweet potatoes, served with a homemade garlic herb aioli.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Aioli: 1/2 cup mayonnaise (compliant), 2 cloves garlic (minced), 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, toss the chicken, sweet potato, and broccoli with olive oil, oregano, thyme, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- While the food roasts, prepare the aioli. In a small bowl, mix the mayonnaise, minced garlic, lemon juice, parsley, and salt until combined.
- Serve the roasted chicken, broccoli, and sweet potatoes immediately with the garlic herb aioli.
Notes
- If you prefer, you can use chicken thighs instead of breasts. Adjust cooking time if necessary.
- For crispier vegetables, ensure they are not overcrowded on the sheet pan. Use two pans if needed.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 38
- Cholesterol: 110
Keywords: sheet pan, chicken, broccoli, sweet potato, garlic herb aioli, paleo, whole30, easy dinner, one pan