• 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!