Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 1.5 lb sweet potatoes, peeled and cubed
  • 4 cups broccoli florets
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 cloves minced garlic
  • 1/2 tsp dried oregano
  • 1-2 tbsp water

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. On the sheet pan, combine the cubed chicken breast, cubed sweet potatoes, and broccoli florets.
  3. Drizzle the olive oil over the ingredients and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss by hand until evenly coated.
  4. Spread the mixture in a single layer on the pan. Bake for 40 minutes until the chicken is opaque and sweet potatoes are tender with caramelized edges.
  5. While roasting, whisk together the plain Greek yogurt, lemon juice, minced garlic, and dried oregano in a small bowl.
  6. Gradually stir in water one tablespoon at a time until the sauce reaches a velvety, pourable consistency.
  7. Divide the roasted chicken and vegetables into four bowls and drizzle with the creamy garlic sauce.