There are some nights I just don’t feel like cooking. This may surprise some, but as a dietitian, I don’t always want to spend hours in the kitchen, so I look for quick easy meals that I can feed my family without much fuss. This one pan dinner fits the bill. Roasting brings out the natural sweetness of vegetables and can convert even the most hard to please vegetable critic into a veggie lover. This meal can be whipped up in no time and allows you to make it your own by using a variety of different vegetables than what the recipe calls for. I’ve changed it up and used butternut squash, carrots or parsnips in place of sweet potatoes; no matter what, it’s always a hit.
4 Boneless, Skinless Chicken thighs
2 small sweet potatoes, cut into ½”cubes (about 2 cups)
2 cups broccoli florets
1 cup red bell pepper
4 cloves of garlic, peeled and diced
1 ½ Tablespoons of olive oil
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon thyme
Preheat the oven to 400 F. Combine all of the ingredients in a bowl and toss together until chicken and vegetables are coated evenly with olive oil and spices. Place all the ingredients on a sheet pan and bake on center rack for about 45 minutes, turning the vegetables halfway through.