Life's Simple Ingredient
baked sweet potato, roasted chicken and broccoli on a white plate on a white wooden table served with sour cream and golden fork, top view, horizontal orientation, close-up
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Sheet Pan Breaded Chicken and Veggies

Prep 20M | Cook 20M | Enjoy in 40M

Winner winner (one pan) chicken dinner. This simple one pan meal of broccoli, sweet potatoes and chicken breasts is elevated with a Panko bread crumb coating and fresh seasoning, making it a weeknight favourite!

Ingredients:

½ cup whole wheat flour

¼ tsp garlic powder

½ tsp paprika

1 tsp salt, divided

1 tsp freshly ground pepper, divided

1 large egg

½ cup plain Greek yogurt

2 cups Panko breadcrumbs

4 boneless skinless chicken breasts, cut lengthwise into strips

4 cups broccoli florets

2 small sweet potatoes, peeled, halved lengthwise and thinly sliced

1 tbsp canola oil

2 cloves minced garlic

Directions:

  1. Preheat oven to 375°F.
  2. In a medium bowl, whisk together flour, garlic powder, paprika, ½ tsp salt and ½ tsp pepper. Set aside.
  3. In another medium bowl, whisk together egg and Greek yogurt. Set aside.
  4. Place panko breadcrumbs on a pie plate.
  5. Coat chicken strips in flour mixture, then in the egg mixture, then in the panko mixture. Transfer strips to an aluminum foil-lined baking sheet. Drizzle broccoli and sweet potatoes with canola oil and sprinkle with garlic and remaining ½ tsp salt and ½ tsp pepper. Stir to coat evenly. Place on the sheet pan around the chicken.
  6. Bake chicken and vegetables until chicken is cooked through and vegetables are tender, about 20 minutes.
  7. Serve and enjoy!

Nutritional Facts:

Serves 4 (1 chicken breast, 1 cup broccoli, ¾ cup sweet potatoes per serving)
Nutritional analysis per serving

488 calories

11 g fat

48 g protein

49 g carbohydrate (43 g available carbohydrate)

6 g fibre

781 mg sodium

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