Garlic Herb Chicken with Roasted Sweet Potatoes and Broccoli

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, toss the sweet potato cubes with olive oil, garlic powder, paprika, salt, and black pepper.

Step 3. Spread the sweet potatoes on a baking sheet and roast for 15 minutes.

Step 4. In another bowl, toss the broccoli florets with olive oil, garlic powder, salt, and black pepper.

Step 5. Remove the baking sheet from the oven and add the broccoli alongside the sweet potatoes.

Step 6. Return the pan to the oven and continue roasting for 15–20 minutes, or until the vegetables are tender and lightly caramelized.

Step 7. While the vegetables roast, combine the chicken pieces with olive oil, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.

Step 8. Heat a large skillet over medium-high heat.

Step 9. Add the chicken pieces in a single layer and cook for 4–5 minutes without stirring.

Step 10. Turn the chicken and cook for another 4–5 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Step 11. Transfer the roasted sweet potatoes, broccoli, and chicken to serving plates.

Step 12. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover chicken, sweet potatoes, and broccoli in airtight containers in the refrigerator for up to 4 days.

For meal prep, divide the ingredients into individual containers for easy lunches and dinners throughout the week.

Reheat in the microwave for 1–2 minutes or in a skillet over medium heat until warmed through.

Roasted vegetables can also be reheated in an air fryer at 350°F (175°C) for 3–5 minutes to maintain their texture.

Freeze cooked chicken separately for up to 3 months. Thaw overnight in the refrigerator before reheating.