Chicken Broccoli and Sweet Potato Sheet Pan Dinner
INGREDIENT:
- 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
- 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).
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