entrees

Sheet-Pan Chicken with Sweet Potatoes

Herb-coated chicken, sweet potato wedges and additional colourful vegetables are baked together until tender and juicy. Topped with velvety gravy, it’s a quick and complete main meal that’s perfect for weeknight dinner or when company is coming. 

15 min
PREP TIME
45 min
COOK TIME
320
CALORIES
10
INGREDIENTS
4
Servings

INGREDIENTS

  • 1 pkg (25 g) organic turkey gravy mix (club house)
  • 3 tbsps (45 ml) olive oil
  • 1 tbsp (15 ml) red wine vinegar
  • 1 tsp (5 ml) Italian Seasoning
  • 1/2 tsp (2 ml) Sea Salt Grinder
  • 1/4 tsp (1 ml) Black Peppercorn Grinder
  • 4 boneless skinless chicken breasts
  • 2 medium sweet potatoes peeled and cut in 1-inch (2.5 cm) wide wedges
  • 1 sweet red or yellow pepper seeded and cut in 2-inch (5 cm) pieces
  • 1 medium red onion cut in 2-inch (5 cm) pieces

Preparation

  • 1 Prepare gravy as directed on package, set aside and keep warm.
  • 2 Preheat oven to 425°F (220°C). In large bowl, whisk oil, vinegar, Italian seasoning, salt and pepper. Pour 4 tsp (20 mL) in medium bowl; add chicken, tossing to coat. Set aside.
  • 3 To remaining mixture, add sweet potato, sweet pepper and onion; toss gently to coat. Spread on large rimmed baking sheet. Bake 15 minutes.
  • 4 Turn vegetables and push aside to make enough space to add chicken to pan. Bake chicken and vegetables until juices run clear when thickest part of chicken is pierced (or registers 165°F/74°C on instant-read thermometer), about 25 minutes.
  • 5 Serve chicken and vegetables with gravy.

NUTRITION INFORMATION

(per Serving)

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