Ingredients:

1 small (1 cup) sweet potato

1 pound boneless skinless chicken breast

1 and 3/4 cup assorted sweet bell peppers

1 and 1/2 cups green beans

2 heads (~3 and 1/2 cups) broccoli

seasoning

5 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon white sugar

1/2 teaspoon each onion powder, garlic powder, ground cumin

1/4 teaspoon cayenne pepper

1 teaspoon salt

3/4 cup finely shredded cheese

fresh cilantro, fresh limes

Directions:

1. Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside.

2. Prep the chicken and veggies: first, pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel off the skins and then chop into very small pieces (important they are small and that you first microwave for these to be cooked in time with everything else!)

3. Chop the chicken into 1/2 inch pieces. Remove the stems and seeds and coarsely chop the peppers. Cut the beans in half. Coarsely chop the broccoli.

4. Place all the veggies* and chicken on the sheet pan. In a small bowl, combine the olive oil and all of the seasonings listed and mix.

5. Pour the seasoning mixture over the veggies and chicken and toss with your hands until everything is well coated. Spread everything into 1 even layer.

6. Bake for 10 minutes, flip and bake for another 10-20 minutes (all depending on the size you've cut your veggies and chicken and the heat of your oven). The veggies are crisp tender and chicken is cooked through at around 20 total minutes.

7. Remove from the oven and top with the cheese if desired. And serve how desired. Serve with or meal prep with cooked rice or quinoa.

Bon Appetit!