Are you familiar with the many ways that a sheet pan can help you create a simple, healthy dinner even on a busy weeknight? If not, then I would love to introduce you to this roasted broccoli, sweet potato and chicken recipe. It is super easy to bring together and all you need to do is season, roast and enjoy!
Everything comes together on the same sheet pan and requires no stirring, watching or baby sitting, so I can put it all in the oven and relax (or wrap up the days projects) while the sheet pan takes care of dinner.
Let’s get started…
Begin by peeling and slicing a large sweet potato into bite sized chunks and cut the florets from a small head of broccoli.
When it comes to the chicken, you can either use 2 small boneless skinless chicken breasts or cut a large one in half horizontally creating 2 thinner cutlets. It all just depends on how much chicken you want!
When it comes to the seasoning, you can use your favorite spice blend or make your own by combining 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and an optional 1/2 teaspoon of Chinese five spice. I love 5 spice and the subtle sweetness that it adds to this spice blend. If you have never used it before, I would love for you to give it a try!
Preheat your oven to 415 degrees and place your chicken and sliced sweet potatoes on a large sheet pan. Give everything a drizzle of olive oil and generously season both sides with your seasoning.
Roast the chicken and sweet potatoes for 20 minutes in a 415 degree oven.
Carefully transfer the sheet pan onto a heat proof surface and add the broccoli to your pan. Drizzle the broccoli with olive oil and generously season with the remaining seasoning.
Return the sheet pan to the oven for another 10-15 minutes or until the chicken is cooked through with no pink remaining and an internal temperature of 165 degrees and the broccoli and sweet potatoes are fork tender.
The chicken roasts up golden brown, but still stays nice and juicy and the sweet potatoes and sweet and tender. I like adding the broccoli later on during the roast to keep them from getting mushy, but if you prefer to add everything together at one time, you absolutely can! The broccoli will just wilt down much more over the 30 minutes, but sometimes I like it this way too!
Divide the chicken, broccoli and sweet potatoes between 2 bowls and I like to add a little fresh herbs and a drizzle of my favorite cilantro garlic yogurt sauce…
This sheet pan dinner is one of my favorites and something that I make often! I love the dipping sauce too. Although, it is totally optional, it really brings everything together in a fabulous way.
Enjoy!
Roasted Chicken, Broccoli and Sweet Potato Sheet Pan Dinner
Ingredients
- 2 small boneless skinless chicken breasts
- 1 large sweet potato, peeled, sliced
- 1 small head of broccoli
- 2 tablespoons of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of salted butter
- 1/2 teaspoon of salt
- 1/2 teaspoon of Chinese 5 spice powder (optional)
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of black pepper
- 1/4 cup of cilantro garlic yogurt cream (optional)
Instructions
- Preheat your oven to 415 degrees
Make the seasoning mix...
- In a small dish, combine 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and an optional 1/2 teaspoon of Chinese five spice. Set aside.
Prepare the chicken, broccoli and sweet potatoes...
- Peel and slice a large sweet potato into bite sized pieces
- Remove the florets from a small head of broccoli
- If using a large boneless skinless chicken breast, cut it in half horizontally to create 2 thinner cutlets
Prepare the sheet pan...
- Place the sliced sweet potatoes and chicken breasts onto the sheet pan and drizzle with olive oil
- Generously season both sides with your seasoning mix
- Roast the chicken and sweet potatoes for 20 minutes in a 415 degree oven
- Transfer the sheet pan onto a heat proof surface and add the broccoli florets
- Drizzle the broccoli with olive oil and generous season
- Return the sheet pan to a 415 degree oven for another 10-15 minutes or until the chicken is cooked through with no more pink and an internal temperature of 165 degrees and the broccoli and sweet potatoes are fork tender
- Enjoy with cilantro garlic yogurt cream!
