One pan, minimal cleanup and a full rainbow of vegetables. This family-friendly dinner is on the table in about 35 minutes.
Ingredients
- 1½ lb (680 g) boneless chicken thighs
- 1 medium sweet potato, cubed
- 1 red bell pepper, sliced
- 1 head broccoli, cut into florets
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and pepper
- Lemon wedges and fresh parsley, to serve
Instructions
- Heat the oven to 425°F (220°C) and line a large baking sheet.
- Toss the sweet potato with half the oil and spices; roast for 10 minutes.
- Add the chicken, pepper, broccoli and onion. Drizzle with remaining oil and spices and toss.
- Roast for 20–25 minutes, until the chicken reaches 165°F (74°C) and the vegetables are golden.
- Squeeze over lemon and scatter with parsley before serving.
Dietitian’s note
The sweet potato provides a fiber-rich carbohydrate while the colorful vegetables bring a range of antioxidants. Serve with a simple salad to make it stretch further.