Ingredients

  • 20oz sweet potatoes peeled and diced into ¾-inch cubes (2 medium, about 3 cups)
  • 4Tbsp olive oil, divided
  • 1 ½ lbs boneless, skinless chicken breasts diced into pieces (about 1 ¼-inches. Keep them close to the same size so they all cook even)
  • 4 cups small broccoli florets
  • ½ of a medium red onion, diced into chunks
  • 3 cloves garlic, minced
  • ¾ tsp of each dried thyme, sage, parsley and rosemary
  • 1/8 tsp nutmeg
  • Salt and freshly ground black pepper
  • ½ cup pecans, whole or roughly chopped
  • 1/3 cup dried cranberries

Instructions

  1. Preheat oven to 400 degrees.
  2. Place sweet potatoes in a mound on a rimmed 18x13-inch baking sheet. Pour 1tbsp over top and toss to evenly coat.
  3. Spread into an even layer and roast in preheated oven for 15 minutes.
  4. While potatoes roast, chop and prep remaining ingredients.
  5. Remove sweet potatoes from oven and add chicken pieces, broccoli florets and red onion around sweet potatoes.
  6. Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn’t dry) and toss with a spatula to evenly coat.
  7. Sprinkle evenly with thyme, sage, parsley, rosemary, nutmeg and about 1 tsp salt and ½ tsp pepper.
  8. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces).
  9. Return to oven and roast about 16-20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center.
  10. Toss in pecans and cranberries.
  11. Serve immediately