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Dinner ยท Lunch ยท Chicken

Chicken, Sweet Potato and Broccoli Sheet Pan

Seasoned chicken breast, sweet potato cubes and broccoli roasted together. A classic plate for packing lunches.

โฑ 55 min (15 min prep, 35 min cooking, 5 min waiting) ๐Ÿฝ Serves 4 ยท 1 piece of chicken with a quarter of the vegetables kid friendlymake aheadfreezer friendlyleftovers gluten freedairy free

One of our simple plates: kidsโ€™ portions and batch-cooking a week โ†’

๐Ÿ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 4 servings
  • 1ยฝ lb Chicken breasts, boneless skinless, boneless, skinless, cut into 4 pieces of even thickness
  • 1ยฝ lb Sweet potatoes, peeled or scrubbed, in ยพ-inch cubes
  • 12 oz Broccoli, in florets
  • 3 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1 tsp Table salt
  • ยฝ tsp Ground black pepper (to taste)

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

Youโ€™ll need: 2 rimmed baking sheets, food thermometer, cutting board.

  1. Heat the oven to 425ยฐF with racks in the upper and lower thirds.
  2. Toss the sweet potatoes with 1 tablespoon of the oil and a little of the salt on one baking sheet. Roast on the lower rack 15 minutes.
  3. Mix the garlic powder, paprika, the rest of the salt and the pepper. Rub the chicken with 1 tablespoon of oil and the spice mix. Toss the broccoli with the last of the oil.
  4. Stir the sweet potatoes. Put the chicken and broccoli on the second sheet on the upper rack. Roast 18 to 22 minutes, until the chicken reads 165ยฐF in the thickest part on a food thermometer and the sweet potatoes are tender.
  5. Wash your hands, the cutting board and the knife after handling raw chicken. Let the chicken rest 5 minutes, slice it, and divide everything among 4 plates.

๐ŸŒก Safe temperaturesChicken 165ยฐF. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadCube the sweet potatoes and cut the broccoli up to 2 days ahead. Batch-cook: cool the cooked food in shallow containers and refrigerate it within 2 hours. Eat it within 3 to 4 days, or freeze it. Reheat to 165ยฐF (USDA).
โ„๏ธ FreezerCooked chicken and sweet potatoes freeze up to 3 months; broccoli gets soft but is fine in a bowl.
โ†บ LeftoversPack a plate for lunch: refrigerate within 2 hours, eat within 3 to 4 days, and reheat to 165ยฐF (USDA).
๐Ÿง’ With kidsKids eat about half an adult plate: 2 to 3 ounces of chicken, ยฝ cup of sweet potato and a few florets. Cut chicken into small pieces for young children.
Potato swapUse white potatoes instead of sweet potatoes.
Thighs swapUse boneless chicken thighs; they also need 165ยฐF and stay juicy.

Good to know

Chicken breasts vs. thighs Cooking Fats Compared Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.