Sheet Pan Barbecue Chicken and Sweet Potatoes
Ingredients
- ½ lb sweet potatoes, peeled and cut into ½ inch chunks
- 1 (12-oz) pkg broccoli florets
- 2½ Tbsp olive oil
- 1 tsp chili powder
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 lb boneless, skinless chicken breasts
- ¼ cup barbecue sauce
- 1 clove garlic, minced
Instructions
- Preheat oven to 425°F. Toss together potatoes, broccoli, oil, chili powder, and ⅛ tsp each salt and pepper over a large rimmed baking sheet; spread in a single layer.
- Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet.
- Arrange chicken among vegetables; sprinkle with ⅛ tsp each salt and pepper.
- Stir together barbecue sauce and garlic; spoon over chicken.
- Bake 25 to 30 minutes or until chicken is done and vegetables are browned and tender.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
391
|
391
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 38 | 38 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 515 | 515 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 3 | 3 |
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