Ingredients:

  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup brussels sprouts, halved
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together 3 tablespoons of olive oil, garlic powder, onion powder, dried oregano, smoked paprika, sea salt, and cracked black pepper to create the seasoning blend.
  3. In a large mixing bowl, toss the cubed chicken, broccoli florets, diced sweet potatoes, and halved Brussels sprouts with the spice mixture until evenly coated.
  4. Line a large rimmed sheet pan with parchment paper and brush with 1 tablespoon of extra virgin olive oil.
  5. Spread the chicken and vegetable mixture in a single layer on the pan. Roast for 18–22 minutes until the chicken is golden-brown and sweet potatoes are caramelized.
  6. Remove from the oven and let the chicken rest for 5 minutes.
  7. Divide the roasted mixture evenly among 4 glass airtight containers.