Grilled Chicken with Roasted Broccoli & Sweet Potatoes
A wholesome and flavorful meal featuring juicy grilled chicken, caramelized sweet potatoes, and crisp-tender broccoli.
Servings: 4 servings
Equipment
- Sheet Pan
- Grill or Grill Pan
- Mixing Bowl
Ingredients
Chicken Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste Salt & black pepper
Roasted Broccoli Ingredients
- 1 1/2 cups broccoli florets
- 1 tablespoon olive oil
- to taste Salt, pepper, and garlic powder
Roasted Sweet Potatoes Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- pinch salt & pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- In a bowl, combine chicken breasts, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat well. Set aside to marinate while you prep the vegetables.
- In a separate bowl, toss broccoli florets with olive oil, a pinch of salt, pepper, and garlic powder.
- In another bowl, toss sweet potato cubes and diced onion with olive oil, smoked paprika, salt, and pepper.
- Arrange the sweet potatoes and onions on one end of the baking sheet and the broccoli on the other. Roast in the preheated oven for about 20–25 minutes, flipping halfway through, until the vegetables are tender and starting to caramelize.
- While the veggies roast, heat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has nice grill marks.
- Let the chicken rest for a few minutes before slicing. Serve warm, plated alongside the roasted broccoli and sweet potatoes for a beautiful, balanced meal.
Notes
Prep ahead by marinating the chicken a few hours in advance for extra flavor. For a vegetarian twist, swap the chicken for firm tofu or chickpeas and follow the same seasoning steps.