Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 large sweet potatoes (approx. 500g), diced into 0.5-inch cubes
  • 1 lb Brussels sprouts, halved
  • 2 large bell peppers, sliced into thick strips
  • 1 red onion, cut into wedges
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 lemon, zested and juiced
  • 2 tbsp fresh parsley, finely chopped
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the 1.5 lbs of chicken breasts dry with paper towels to remove surface moisture.
  3. Place chicken cubes in a bowl and toss with 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp sea salt, and 0.5 tsp black pepper.
  4. In a separate larger bowl, combine the 500g of sweet potato cubes and halved Brussels sprouts.
  5. Drizzle the vegetables with 2 tbsp avocado oil and 1 tsp kosher salt, tossing until every piece is glistening.
  6. Spread the sweet potatoes and Brussels sprouts across the sheet pan in a single layer. Cook for 15 minutes until the potatoes start to soften.
  7. Move the vegetables to the sides of the pan and add the seasoned chicken cubes, bell pepper strips, and red onion wedges to the center.
  8. Return the pan to the oven and roast for another 15 minutes until the chicken is opaque and the vegetables are charred at the edges.
  9. While the pan is hot, whisk together the lemon juice, zest, 2 tbsp parsley, and minced garlic.
  10. Pour the dressing over the hot sheet pan and toss everything together.