Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 12 oz (340 g) boneless skinless chicken breast, cut into strips 1 inch (2.5 cm) thick
- 12 oz (340 g) sweet potato, cut into 1/2-inch (1 cm) cubes
- 1 tbsp (15 ml) olive oil
- 1/4 tsp (1.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 2 bell peppers (300 g), sliced
- 1 tsp (2 g) cumin
Method
- Heat the oven to 425°F (220°C). Toss sweet potato with half the oil on a large rimmed baking sheet; roast 15 minutes.
- Add chicken and the listed vegetables. Stir the remaining oil with the listed flavoring and coat the chicken and vegetables. Season with salt and pepper.
- Roast 18–22 minutes, turning chicken halfway through, until chicken reaches 165°F (74°C). Remove cooked chicken if the vegetables need additional time.
- Divide evenly between two plates.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 450 kcal · Protein 42 g · Carbohydrates 44 g · Fat 12 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.