Healthy Sheet Pan Roasted Chicken Dinner

This one pan dinner is so flavorful and takes little time to prepare! Sheet pan dinners are my go to on a busy night. This recipe combines spicy roasted chicken, sweet potatoes, and a kale salad sprinkled with feta all on one pan! This dinner is a household favorite.

Craving a well balanced healthy dinner but don't feel like cooking 2-3 dishes? This recipe will solve that problem! It takes 20 minutes to prep and is an easy clean-up as well. (only dirties 2 dishes, the pan and a bowl to toss the kale salad) What I love about this dish is that it adds so many unique flavors that create a seemingly sophisticated dish. Make this for your friends and family or for yourself and save the rest for leftovers!

For the longest time I despised kale. Every dish I ate with kale was completely overpowered by the taste of the leafy cabbage. However when I began pairing it with citrus flavors and strong seasonings to balance the flavor I began to truly enjoy it! The light kale salad in this recipe is amazing and will hopefully make you approve of adding this green to your meals as well.

The original recipe is from Half Baked Harvest I have tweaked it to my preference! Serves 4 people.

Ingredients

For the chicken and sweet potatoes:

• 2 lbs chicken breast

• 1 large sweet potato

• 4 tablespoons olive oil

• 1 tablespoon honey

• 4 cloves minced garlic

• 3/4 teaspoon cumin powder

• pinch of red pepper flakes

• 2 teaspoons smoked paprika

• sea salt to taste

• pepper to taste

• juice of one lemon (keep the lemon halves)

For the kale salad

• 1 bunch shredded kale

• 1/3 cup sun-dried tomatoes chopped

• juice of 1/2 lemon

• 2 tablespoons oil from sun-dried tomato jar

• 2 tablespoons toatsted pine nuts

• sea salt to taste

• pepper to taste

• feta (optional)

Steps

1. preheat the oven to 425 degrees

2. In a large bowl combine the 2 lbs chicken breast, 2 tablespoons olive oil, 1 tablespoon honey, minced garlic, cumin, red pepper flakes, paprika, lemon juice from 1 lemon, pepper & sea salt together. Toss well to evenly coat the chicken in the mixture.

3. Place the chicken and the juiced lemon halves on a large rimmed baking sheet.

4. Dice the sweet potato into 3/4 inch cubes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Spread the cubes out onto the baking sheet in an even layer.

5. Roast in the oven for 40-45 minutes, tossing halfway through until the chicken is cooked completely and the potatoes are golden.

6. Meanwhile, combine kale, sun-dried tomatoes, sun-dried tomato oil, toasted pine nuts, salt & pepper in a bowl. Add the juice of half of a lemon and toss the kale mixture to evenly coat.

7. After the chicken and potatoes are finished roasting, add the kale salad on top and sprinkle with feta. Enjoy!

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