Sheet Pan Lemon Rosemary Chicken and Sweet Potatoes

Prep time: 15 minutes

Marinate time: 30 minutes

Cook time: 50 minutes

Ingredients

Sheet Pan

• 1 1/4 lbs. boneless skinless chicken breasts

• 1/4 cup extra virgin olive oil, divided

• 1/4 cup lemon juice

• 1 1/2 teaspoons crushed dried rosemary or Italian herb seasoning 1

• 1/2 teaspoons garlic salt

• 1/2 teaspoon pepper

• 1 lb. (4 medium) Bako Sweet® Sweet Potatoes, cut into 1-inch cubes

• 3/4 cup 1/2-inch diced red onion

• 3/4 cup 1/2-inch cubes red bell pepper

• Snipped fresh rosemary (optional)

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Directions

1. Preheat oven to 450°F.

2. Cut chicken into bite-size cubes (about 1-inch) and place in a medium bowl.

3. Add 3 tablespoons olive oil, lemon juice, herbs, salt and pepper; let marinate for 30 minutes.

4. Stir together sweet potatoes and remaining oil in a medium bowl ad place on a large baking sheet.

5. Bake for 20 minutes.

6. Stir onion and peppers into chicken and add to baking sheet with potatoes.

7. Spread in a single layer cook for 30 minutes or until all ingredients are cooked through, stirring halfway through cooking.

8. Sprinkle with rosemary, if desired.

• Health Benefits

  Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.

• What's the difference between a sweet potato and a yam?

  Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS Yams page.