ROASTED CHICKEN WITH BROCCOLI AND SWEET POTATO
This wholesome oven-baked Roasted Chicken With Broccoli And Sweet Potato pairs lean protein with vibrant vegetables for a clean and satisfying meal. Juicy diced chicken breast is tossed with earthy sweet potato cubes and nutrient-rich broccoli florets, all lightly coated in olive oil and seasoned with salt and pepper. The ingredients come together to form a warm and comforting balance of flavour and texture, which is baked to perfection in one dish. This roasted chicken is made with only five ingredients and minimal preparation. It’s an excellent go-to for busy evenings or simple meal preparation. This dish is not only gluten-free and low in fat, but it’s also high in protein and fibre, supporting a well-rounded and healthy lifestyle. Serve Roasted Chicken With Broccoli And Sweet Potato as it is or with a side of mixed greens for an easy and complete dinner that requires almost no cleanup.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
5 ingredients or less, Bake, One-Pot Wonders, Prepared in Advance
OCCASION/HOLIDAY
Fall, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Low Fat, High Fibre, Wheat / Gluten-Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Roasted Chicken With Broccoli And Sweet Potato:
- 120 grams | 4.23 ounces | about ¾ cup diced chicken breast
- 67 grams | 2.36 ounces | ½ cup sweet potato cubes
- 35 grams | 1.23 ounces | ½ cup broccoli florets
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 5 grams | 0.05 ounces | ¼ teaspoon salt
- 30 grams | 0.01 ounces | ¼ teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 289 kilocalories
- Fat: 8.8 grams
- Saturated Fat: 1.9 grams
- Carbohydrate: 11.4 grams
- Sugar: 4.2 grams
- Fibre: 2.2 grams
- Sodium: 168 milligrams
- Protein: 38.2 grams
- Calcium: 44 milligrams
- Potassium: 647 milligrams
- Iron: 1.8 milligrams
PREPARATION
These steps are followed for the preparation of Roasted Chicken With Broccoli And Sweet Potato:
- Preheat The Oven: Set your oven to 200° Celsius. Lightly grease a small oven-safe dish or line it with parchment paper.
- Prepare The Vegetables: Peel and cube the sweet potato into bite-sized chunks. Cut the broccoli into small florets.
- Dice The Chicken: Cut the chicken breast into evenly sized cubes for uniform cooking.
- Season And Toss: In a bowl, combine the diced chicken, sweet potato cubes and broccoli florets. Drizzle with olive oil and season with salt and pepper. Toss everything until well-coated.
- Bake Until Tender: Transfer everything to the prepared dish and spread out evenly. Bake for 25 to 30 minutes, stirring once halfway through, until the chicken is completely cooked and the vegetables are tender and slightly golden on the edges.
- Check And Serve: Ensure the chicken reaches an internal temperature of 75° Celsius. Serve warm on its own or with a fresh salad.
PREPARATION TIME
10 minutes
COOKING TIME
30 minutes
TIPS
- Even Cuts For Even Cooking: Dice the chicken and sweet potatoes into similar sizes to avoid uneven cooking.
- Line Your Tray: Use parchment paper for an easy cleanup.
- Check Doneness: Use a thermometer to make sure the chicken reaches 75° Celsius internally.
- Customise The Flavour: Add garlic powder, paprika or Italian herbs for extra depth without extra calories.
- Double Up: Batch cook by multiplying quantities and storing portions for later.
VARIATIONS
- Add Wholegrains: Serve over quinoa or brown rice for a higher carbohydrate meal.
- Spice It Up: Toss in a pinch of chilli flakes or a spoonful of harissa for a spicy version.
- Cheesy Finish: Add a sprinkle of grated Parmesan or nutritional yeast during the last 5 minutes of baking.
- Low-Carbohydrate Twist: Replace sweet potato with cauliflower for a lower-carbohydrate option.
- Vegetable Swap: Swap broccoli for green beans, kale or courgette for seasonal flexibility.
- Herb Infusion: Add a sprig of thyme or rosemary to the baking dish for aromatic flair.
- Allergy-Friendly: Ensure the oil and seasoning used are free from potential allergens like sesame or mustard.
PREPPING AND STORAGE
- Refrigerator Storage: Allow the dish to cool fully, then store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze individual portions in lidded containers or freezer bags. Use within 1 to 2 months.
- Reheating: Reheat in the oven at 180° Celsius for 10 to 15 minutes or microwave until hot throughout. Add a splash of water if the chicken appears dry.
- Make Ahead: Dice and combine ingredients the night before and refrigerate. Bake when ready to serve for a fresh meal in under 30 minutes.
