Ingredients
Scale
- 2 cups diced sweet potatoes
- 1 cup Brussels sprouts, halved
- 1 cup chopped carrots
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 chicken breasts or tofu cubes (for vegetarian option)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss sweet potatoes, Brussels sprouts, carrots, and broccoli with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the vegetables evenly on a sheet pan.
- Place chicken breasts or tofu cubes on the same sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve immediately and enjoy.
Notes
- You can substitute chicken with turkey or a plant-based protein.
- Add a sprinkle of Parmesan cheese for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg