Easy dinners like so were made for busy weeknight meals! This Chicken, Broccoli Sweet Potato Sheet Pan Dinner will quickly become a new fall fav! It’s so easy to make, clean up is a breeze and your whole family will love it!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
-
20
oz
sweet potatoes peeled and diced into 3/4-inch cubes
(2 medium, about 3 cups)
-
4
Tbsp
olive oil,
divided
-
1 1/2
lbs
boneless skinless chicken breasts,
diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even)
-
4
cups
small broccoli florets
-
1/2
of a medium red onion,
diced into chunks
-
3
cloves
garlic,
minced
-
3/4
tsp
of each dried thyme, sage, parsley and rosemary
-
1/8
tsp
nutmeg
-
Salt and freshly ground black pepper
-
1/2
cup
pecans,
whole or roughly chopped
-
1/3
cup
dried cranberries
Instructions
-
Preheat oven to 400
degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch
baking sheet, pour 1 Tbsp over top and toss to evenly coat.
-
Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
-
Remove sweet
potatoes from oven, add chicken pieces, broccoli florets, and red onion
around sweet potatoes (just placing everything randomly).
-
Sprinkle with garlic
and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly
on the broccoli so it doesn’t dry) and toss with a spatula to evenly
coat.
-
Sprinkle evenly with
thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2
tsp pepper. Toss again to evenly coat with seasonings and spread out
evenly (try not to overlap chicken pieces).
-
Return to oven and
roast about 16 – 20 minutes longer, tossing once halfway through, until
chicken registers 165 degrees in center.
-
Toss in pecans and cranberries. Serve immediately.