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Baked Chicken and sweet potatoes

Baked Chicken and Sweet Potatoes

A healthy, filling one-pan meal made with lean chicken breast and fiber-rich sweet potatoes. Perfect for meal prep and calorie deficit eating.
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Servings: 6
Course: dinner, lunch, Main Course
Ingredients Method

Ingredients
  

  • Boneless skinless chicken breast fillets (6 servings)
  • 2000 g raw sweet potatoes peeled and cubed
  • 907 g broccoli florets
  • 2 tbsp seasoning of choice
  • 1 small onion sliced
  • ½ habanero pepper chopped
  • 3 cloves garlic minced
  • 2 tbsp light butter

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breast fillets generously and set aside.
  3. In a large baking dish, add the cubed sweet potatoes, onion, garlic, habanero pepper, seasoning, and light butter. Toss until evenly coated.
  4. Arrange the seasoned chicken fillets on top of the sweet potatoes.
  5. Bake covered for 30–45 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
  6. Remove the dish from the oven and portion the chicken and sweet potatoes into meal prep containers.
  7. Add broccoli to the hot baking dish, toss with the pan drippings, and return to the turned-off oven. Let the residual heat steam the broccoli for 5–7 minutes.
  8. Serve immediately or store for meal prep.