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One-pan sweet chili chicken & vegetables
2
- Chicken breast, raw, 7 oz(s), cut into 1-inch pieces
- Broccoli florets, 4 cup(s)
- Sweet chili sauce, low-sodium, 1 tbsp(s)
- Extra virgin olive oil, 1 tbsp(s)
- Sweet potato, 6 oz(s), cut into 1-inch pieces
- Lemon, 1 medium, juiced
Method
Preheat the oven to 425°F.
Place chicken and broccoli into a bowl. Add the sweet chili sauce and half the olive oil and toss to coat.
Place sweet potatoes on a large baking sheet. Drizzle over the remaining olive oil, toss to evenly coat. Roast for 10 minutes.
Remove the baking sheet from the oven. Add the chicken and broccoli. Spread chicken and veggies out so they form an even layer. Return to the oven and roast for another 15 minutes, until the chicken is cooked and the veggies are golden brown on the edges.
Divide the roast chicken and vegetables evenly between two plates, squeeze over some lemon juice and serve.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.6 |
|
F
|
0.2 |
|
C
|
1 |
|
PD
|
1.1 |
|
Ft
|
1.3 |
|
S
|
0.2 |
Nutrition Facts
| Calories | 316 |
| Total Fat | 10 g |
| - Saturated Fat | 1.6 g |
| Cholesterol | 72.4 mg |
| Sodium | 149 mg |
| Total Carbohydrate | 31.9 g |
| - Dietary Fiber | 3.7 g |
| - Total Sugars | 7.7 g |
| -- Added Sugars | 0 g |
| Protein | 28.4 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!