Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 lb broccoli florets, cut into bite-sized pieces
  • 3 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chicken pieces and sweet potato cubes with the avocado oil and the seasoning blend (garlic powder, onion powder, smoked paprika, oregano, salt, and pepper) until evenly coated.
  3. Spread the chicken and sweet potatoes in a single layer on the prepared sheet pan, ensuring they are not crowded to allow for roasting rather than steaming.
  4. Roast in the oven for 15–18 minutes until the potatoes begin softening and the chicken develops a golden hue.
  5. Remove the pan and add the broccoli florets, nesting them between the chicken and potatoes. Drizzle with a small amount of oil and a pinch of salt.
  6. Return to the oven for another 12–15 minutes until the broccoli tips are charred and the chicken reaches an internal temperature of 165°F (74°C).