I've been trying to eat more healthy lately. I'm pretty terrible about that and now that the Holidays are coming up it's pretty hard to do with all the cookies and baked goods in every corner. There are a couple of healthy recipes I just love now and tis is one of them. I've made veggie burrito bowls a couple times and that was delicious. Whenever I make a cookie now, I try one or 2 and freeze the rest. Then I ship them off to family or friends.
This is a good meal you can prep at the beginning of the week. The chicken and broccoli get baked on one pan and the sweet potatoes get baked on another pan. They take longer to cook. Sweet potatoes and broccoli roasted in the oven is now my favorite way to eat my veggies. I seasoned the chicken with Mrs. Dash chicken seasoning and then divided everything up into my handy Reynold's heat and eat containers that I now love.
Do you have a healthy meal you like to have during the weeknights? Please share!
Baked Chicken, Broccoli, and Sweet Potatoes
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 min
- Yield: 4 1x
This is a good meal you can prep at the beginning of the week. The chicken and broccoli get baked on one pan and the sweet potatoes get baked on another pan.
- 2 sweet potatoes
- 2 cups of broccoli
- 2 to 3 medium sized chicken breasts
- 3 tablespoons olive oil
- salt and pepper
- Cut the broccoli into bite size pieces and spread them on half of the baking sheet. Cut the chicken into bite size pieces and season with whatever seasoning you wish. Drizzle the broccoli and chicken with olive oil.
- On another pan, place the cubed sweet potatoes and drizzle with olive oil and sprinkle with salt.
- Bake at 425 for 12 to 15 minutes and take out the chicken and broccoli. Leave the sweet potatoes in for another 15 minutes.
- Divide the chicken, broccoli, and sweet potatoes evenly into 4 servings. Serving size is ¼th of the pan.
myWW points Blue 3; Green 6; Purple 1
WW points are calculated using the recipe builder and not the nutrition info calculator. The nutrition calculator doesn’t calculate 0 point foods correctly.
- Category: Easy
- Method: Oven
- Cuisine: American
- Serving Size: 1
- Calories: 205
- Sugar: 3
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 13
- Fiber: 3
- Protein: 20
Keywords: baked chicken broccoli and sweet potatoes
I missed the part about cutting up the chicken breasts (oops). Put the sweet potatoes in first to get the timing right, and seasoned the chicken with Tone's Rosemary and Garlic seasoning. Because the chicken wasn't done in the 15 minutes (of course - it was still 'whole), both pans went another ten minutes. It was a happy mistake for us - the potatoes started to caramelize and were delicious, the broccoli actually got a bit crunchy, which was a change we really liked. Husband said it was his favorite way of cooking sweet potatoes ever, and he was raised in the south. I might toss the potato chunks with the oil & salt in a bowl next time before spreading out on the pan but will absolutely make this again. And of course I lined the pans with aluminum foil for easy cleanup. THANK YOU for posting this recipe!!!
Megan Ringler says
Fresh broccoli or frozen broccoli?
I got about 5 meals out of this recipe.
It doesn't tell one serving size and how many does this serve?
You can use any type of spices you like. I like Cajun or Mrs. Dash.
Wondering what spices you used on the chicken? Sue
I have never worked with tofu or meat substitutes before, so I'm not sure. Sorry.
Could this be done with say, tofu or a meat substitute?
I store leftovers in fridge in tupperware containers and reheat in the microwave during the week.
How do you reheat?
Do you store in the freezer or fridge?