Thursday, October 13, 2016

One Pan Chicken Sweet Potato and Broccoli Dinner























This great chicken one pan dinner has great flavor, textures, every bite you take you get the sweet,   
crunch from all of the great healthy ingredients, along with your tender chicken. No need to make any side dishes, everything in this dish, this meal is literally a one pan meal just place everything on the sheet, stir, bake and looks so beautiful when serving. This is a true fall recipe. Great easy meal that you can make for your family, there is so many textures and flavors everyone is gaurenteed to love. I saw this recipe and had to make, I knew it would be a hit..the best part is the sweet potatoes being so tender yet caramalized to perfection. 


Ingredients:

  • 2 large sweet potatoes ( 3-4 cups) peel and diced into about 3/4-inch pieces 
  • 6 Tablespoons olive oil, divided
  • 1 1/2 pounds boneless chicken breasts, diced into pieces (about 1 1/2 inch)
  • 3 1/2 cups small broccoli florets
  • 1 small/medium red onion, diced in medium chunks 
  • 4 cloves garlic, mince
  • 3/4 teaspoon thyme
  • 1/2 teaspoon sage
  • 2 teaspoons parsley 
  • 3/4 teaspoon rosemary 
  • 1/8 teaspoon nutmeg
  • Salt and freshly ground black pepper
  • 1/2- 3/4 cup pecans, whole or cut in half 
  • 1/2 cup dried cranberries
Directions:
  • 1. Preheat oven to 400 degrees. Place the sweet potatoes on a rimmed large baking sheet, do not spread out just dump on the baking sheet in a pile, (these need a little mre time to cook on there own) then pour 
  • 2 Tablespoons over the top and toss to coat. Spread into an even layer and roast in the oven for 15 minutes 
  • 3. Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes and toss to spread evenly and spread out. Then add the garlic and drizzle everything with remaining 4 Tablespoons olive oil, (making sure the broccoli gets coated) and toss To evenly coat. Sprinkle over the entire mixture with thyme, sage, parsley, rosemary and nutmeg and 1 teaspoon of salt and 1/2 teaspoon pepper. After adding all of the spices, toss again to make sure everything is coated with the seasonings and spread out evenly, do not overlap. Place back into the oven and roast about 16 - 20 minutes, stirring once halfway through, until chicken is fully cooked.
  • 4. Remove from oven and add in the pecans and cranberries. Then serve immediately










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