Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 large sweet potatoes (approx. 800g), peeled and cubed
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C) and ensure the rack is in the center position. Note: This temperature ensures the chicken stays juicy while the vegetables caramelize.
  2. Prep the chicken. Pat the 1.5 lbs of chicken breasts dry and cut into 1 inch cubes. It should feel dry to the touch to ensure a good sear.
  3. Cubing the potatoes. Peel and cube the 3 large sweet potatoes into 1 inch pieces. Maintain uniformity so they cook at the same rate as the chicken.
  4. Combine the seasonings. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, oregano, sea salt, and black pepper.
  5. Oil the base. Place the chicken, sweet potatoes, and 1 lb of broccoli on the sheet pan. Drizzle with 3 tbsp of extra virgin olive oil.
  6. Apply the rub. Sprinkle the seasoning blend over the ingredients. Toss with your hands or a spatula until everything is vibrantly orange and coated.
  7. Arrange for airflow. Spread the mixture into a single layer. Space between items is crucial to avoid the steaming effect.
  8. Roast the pan. Slide the pan into the oven for 25 minutes. Listen for a gentle sizzle halfway through.
  9. Check for doneness. Ensure the chicken is opaque and the sweet potatoes are fork tender. The broccoli should have charred, crispy tips.
  10. Rest and portion. Let the pan sit for 5 minutes before moving into containers. This allows the juices in the chicken to redistribute.