Ingredients:

  • 5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 large head broccoli, cut into medium florets
  • 3 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 2 Tbsp olive oil (for glaze)
  • 1/4 cup (60 ml) honey
  • 3 Tbsp soy sauce (or Tamari)
  • 4 cloves fresh garlic, minced
  • 1 Tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line one or two large rimmed baking sheets with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes with 1 Tbsp of olive oil, salt, and pepper. Spread them evenly on one half of the lined baking sheet.
  3. Roast the sweet potatoes alone for 15 minutes to give them a head start.
  4. While potatoes roast, whisk together all Honey-Garlic Glaze ingredients (2 Tbsp olive oil, honey, soy sauce, garlic, vinegar, paprika, pepper flakes) in a small bowl until fully combined.
  5. In the same large bowl, toss the chicken cubes and broccoli florets with the remaining 2 Tbsp olive oil, salt, and pepper.
  6. Carefully remove the baking sheet from the oven. Push the partially cooked sweet potatoes to one side. Add the seasoned chicken and broccoli to the empty side of the sheet. Drizzle half of the prepared honey-garlic glaze evenly over the chicken and broccoli mixture.
  7. Gently toss the chicken and broccoli to coat. Return the sheet pan to the oven and roast for another 15 minutes.
  8. Remove the pan from the oven. Drizzle the remaining half of the glaze over everything on the pan. Toss gently one last time.
  9. Return to the oven for a final 5–10 minutes, or until the chicken is cooked through (reaching 165°F/74°C internally) and the broccoli edges are slightly charred.
  10. Rest for 5 minutes before serving immediately.