Chicken & Veggie Fun Fusion
BY Caroline Werstak
Ingredients
2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 cups)
3 cups broccoli florets
1/2 of a medium red onion, cut into chunks
3 garlic cloves, minced
2-3 boneless, skinless chicken breasts, cut into even-sized pieces for uniform cooking
1/2 cup pecans (whole or roughly chopped)
1/3 cup dried cranberries
4 tbsp olive oil, divided
1 tsp of each of the following: dried thyme, sage, parsley and rosemary
1/8 tsp nutmeg
Salt and pepper
3 cups broccoli florets
1/2 of a medium red onion, cut into chunks
3 garlic cloves, minced
2-3 boneless, skinless chicken breasts, cut into even-sized pieces for uniform cooking
1/2 cup pecans (whole or roughly chopped)
1/3 cup dried cranberries
4 tbsp olive oil, divided
1 tsp of each of the following: dried thyme, sage, parsley and rosemary
1/8 tsp nutmeg
Salt and pepper
Preheat oven to 400 degrees.
While oven heats up, peel and cut sweet potatoes. On a baking sheet, place the sweet potato cubes and drizzle 1 Tbsp olive oil over top. Toss to evenly coat. Spread cubes into an even layer and roast in preheated oven for 15 minutes.
While that cooks, chop and prep remaining ingredients.
Remove sweet potatoes from oven, and on the same baking sheet add the chicken pieces, broccoli florets, and red onion. (You don’t have to organize by ingredient. Toss them all on there randomly.)
Sprinkle all the garlic, thyme, sage, parsley, rosemary, and nutmeg, then drizzle the remaining 3 tbsp olive oil over the chicken and veggies. Add salt and pepper to taste. Toss to evenly coat chicken and veggies with seasonings. Evenly spread out the chicken and veggies. (Try not to overlap chicken pieces.)
Return the baking sheet to oven and roast for about 20 minutes, tossing ingredients once halfway through.
After 20 minutes, remove sheet from oven and place all items in a large mixing bowl. Toss and mix in the pecans and cranberries.
Serve immediately. Enjoy!
While oven heats up, peel and cut sweet potatoes. On a baking sheet, place the sweet potato cubes and drizzle 1 Tbsp olive oil over top. Toss to evenly coat. Spread cubes into an even layer and roast in preheated oven for 15 minutes.
While that cooks, chop and prep remaining ingredients.
Remove sweet potatoes from oven, and on the same baking sheet add the chicken pieces, broccoli florets, and red onion. (You don’t have to organize by ingredient. Toss them all on there randomly.)
Sprinkle all the garlic, thyme, sage, parsley, rosemary, and nutmeg, then drizzle the remaining 3 tbsp olive oil over the chicken and veggies. Add salt and pepper to taste. Toss to evenly coat chicken and veggies with seasonings. Evenly spread out the chicken and veggies. (Try not to overlap chicken pieces.)
Return the baking sheet to oven and roast for about 20 minutes, tossing ingredients once halfway through.
After 20 minutes, remove sheet from oven and place all items in a large mixing bowl. Toss and mix in the pecans and cranberries.
Serve immediately. Enjoy!