Ingredients
- Chicken & Veggies
- 1 small (~1 cup) sweet potato
- 1 pound boneless skinless chicken breast
- 1 and 3/4 cup assorted sweet bell peppers (I use about 8-10 miniature bell peppers)
- 1 and 1/2 cups green beans
- 2 heads (~3 and 1/2 cups) broccoli
- Seasoning
- 5 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon EACH onion powder, garlic powder, ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- Optional: 3/4 cup finely shredded cheese (colby jack, Mexican blend, cheddar, pepperjack)
- Optional: fresh cilantro, fresh limes
- Serve with or meal prep with cooked rice or quinoa
Instructions
- Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.
- Prep the chicken and veggies: First, pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins and then chop into very small pieces (important they are small and that you first microwave for these to be cooked in time with everything else!)
- Chop the chicken into 1/2 inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.
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