Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 2 ½ tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 onions, sliced (1 red, 1 white)
- 1 bell pepper, diced
- 14 grape tomatoes
- 1 packet ranch seasoning (1 ounce)
- 2 teaspoons dried oregano or Italian seasoning
- 1 teaspoon smoked paprika
- Garlic salt, to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup and even cooking.
- Prepare the Sweet Potato:
- Place the cubed sweet potato on the lined sheet pan.
- Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
- Bake for 15 minutes to give them a head start in cooking.
- Mix the Chicken and Veggies:
- In a large bowl, combine the chicken pieces, bell pepper, sliced onions, grape tomatoes, and the remaining olive oil.
- Add the ranch seasoning, oregano, smoked paprika, and garlic salt.
- Mix well to ensure all ingredients are thoroughly coated with the seasoning.
- Assemble the Sheet Pan:
- Arrange the chicken mixture around the partially cooked sweet potatoes on the sheet pan.
- Bake to Perfection:
- Return the pan to the oven and cook for an additional 15-18 minutes until the chicken is fully cooked (internal temperature of 165°F/74°C).
Nutrition
- Serving Size: one normal portion
- Calories: 192
- Fat: 9g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g