Ingredients:

  • 2 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 3 large sweet potatoes (approx. 2 lbs), peeled and cubed into ½-inch pieces
  • 4 cups broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Cube the chicken breast into 1-inch pieces and sweet potatoes into ½-inch pieces to ensure uniform cooking.
  3. In a mixing bowl, toss the chicken cubes with 1.5 tbsp of olive oil and half of the combined spice blend.
  4. In a second mixing bowl, toss the sweet potato cubes with the remaining 1.5 tbsp of olive oil and the rest of the spice blend.
  5. Spread the sweet potatoes on the prepared pan in a single layer and roast for 15 minutes.
  6. Remove the pan, slide the potatoes to the edges, and add the seasoned chicken and broccoli florets to the center.
  7. Return to the oven and roast for another 15–20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and potatoes have mahogany-colored edges.
  8. Divide the roasted chicken, potatoes, and broccoli evenly across 8 airtight containers. Let the food cool completely for 20 minutes before sealing the lids.