Lemon Herb Baked Chicken with Sweet Potato Medley

Name: Lemon Herb Baked Chicken with Sweet Potato Medley
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound boneless skinless chicken breast (cut into 1-inch cubes); 2 sweet potatoes (medium, peeled and cut into 1-inch cubes); 1 yellow bell pepper (deseeded and cut into 1-inch pieces); 0.5 yellow onion (chopped); 3 clove garlic (minced); 1 can chickpeas (15-ounce, rinsed and drained); 3 tablespoon olive oil; 1 teaspoon dried oregano; 0.5 teaspoon smoked paprika; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon lemon juice; 0.25 cup vegetable broth

Tender chicken breast and colorful sweet potatoes, bell peppers, and chickpeas are tossed in a fragrant lemon-herb seasoning, then baked to perfection. A hearty and satisfying meal that's ideal for meal prepping.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 3
Cuisine: Mediterranean
Difficulty: Easy
Cost: $4.97/serving

Dietary

Dairy-Free
Soy-Free
Nut-Free
Gluten-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1.5 pound boneless skinless chicken breast (cut into 1-inch cubes)
2 sweet potatoes (medium, peeled and cut into 1-inch cubes)
1 yellow bell pepper (deseeded and cut into 1-inch pieces)
0.5 yellow onion (chopped)
3 clove garlic (minced)
1 can chickpeas (15-ounce, rinsed and drained)
3 tablespoon olive oil
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon lemon juice
0.25 cup vegetable broth

Instructions

Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the cubed boneless skinless chicken breast, sweet potato, yellow bell pepper, yellow onion, minced garlic, rinsed chickpeas, 2 tablespoons of olive oil, dried oregano, smoked paprika, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure all ingredients are evenly coated.
Spread the mixture in a single layer on the prepared baking sheet. Roast for 20 minutes.
While the chicken and vegetables are roasting, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, vegetable broth, and remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper in a small bowl.
After 20 minutes, remove the baking sheet from the oven. Stir the chicken and vegetables, then drizzle the lemon-broth mixture over everything. Return to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve hot. This meal preps wonderfully and can be stored in airtight containers in the refrigerator for up to 3 days.

Notes

Leftovers reheat beautifully in the microwave or oven. If reheating in the oven, cover loosely with foil to prevent drying out. Adjust seasoning to your preference.

Nutrition (per serving)

Calories: 522
Protein: 55 g
Carbohydrates: 48 g
Fat: 12 g
Fiber: 10 g
Sodium: 750 mg
Saturated Fat: 2 g
Sugar: 7 g
Cholesterol: 125 mg