Sweet Potato, Broccoli & Chicken Sheet Pan

INGREDIENTS

• 2 Large Sweet Potatoes, washed and cut into wedges

• 1 1/2 Tablespoons Olive Oil

• 1 Tablespoon Fresh Sage, chopped

• Fresh Ground Pepper

• 2 Large Chicken Breasts

• 4 Cups Broccoli (or more if you like)

• 5 Cloves Garlic, chopped

INSTRUCTIONS

1. Heat oven to 425° and line a large sheet pan with aluminum foil or parchment paper .

2. Toss sweet potatoes with oil, sage, pepper and any other salt-free seasoning of your choice. Arrange in a single layer on sheet pan. Season chicken on all sides and place in center of pan, skin side up.

3. Roast 15-20 minutes.

4. Flip potatoes. Add broccoli and garlic and toss with potatoes.

5. Roast 15-20 minutes more, until chicken is cooked through, potatoes are soft, and broccoli is al dente and crispy.

6. Let chicken rest 5 minutes, then bone and thinly slice, leaving skin on.

7. Cool leftovers completely before storing in an airtight container in the fridge.