Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Chicken and Sweet Potato Sheet Pan Dinner

Monday, August 12, 2019
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Portions
6

This dinner is easy to prepare, and can easily be adjusted to feed a crowd! Adjust seasonings and vegetables depending on the season.

Ingredients
or24 oz of chicken, dark meat, thigh, meat and skin, with added solution, raw (678 g)
or2 units, 5" long of sweet potato, raw, unprepared (260 g)
or1 large head (6-7" dia.) of cauliflower, raw (840 g)
or1 bunch of broccoli, raw (608 g)
or2 cups, chopped of onions, raw (320 g)
or4 tablespoons of oil, olive, salad or cooking (54 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
or1 tsp of spices, rosemary, dried (1 g)
Preparation
1.
Preheat the oven to 450 degrees. On a large sheet pan, toss the vegetables and the chicken with the olive oil, salt, pepper, and rosemary.
2.
Arrange the vegetables in a single layer on the pan, and place the chicken on top, skin side up. If the pan is very crowded, you may need to use two, so that everything gets brown and crispy instead of steamed.
3.
Bake for 60 minutes, or until the chicken registers 165 degrees internally. Divide the vegetables on 6 plates, and top each with a chicken thigh. Enjoy!
Nutritional information
Per 100 gPer serving (462 g)% DRI
Energy94 kcal432 kcal22 %
Fat6 g26 g41 %
Fatty acids, total saturated1 g6 g30 %
Cholesterol23 mg107 mg36 %
Sodium143 mg661 mg28 %
Carbohydrate6 g28 g9 %
Sugars2 g8 gremove
Fiber2 g8 g31 %
Protein6 g26 gremove