SMOKEY ROASTED CHICKEN AND SWEET POTATOES

Smoky Roasted Chicken and Sweet Potatoes

by Meghan Pembleton
Special for The Republic

12 ounces boneless, skinless chicken breast
2 tablespoons olive oil, divided use
1 teaspoon smoky seasoning blend
1 large sweet potato (about 12 ounces)
2 tablespoons orange or lime juice
2 tablespoons chopped fresh cilantro

Preheat oven to 400 degrees. Place chicken on a foil-lined baking sheet. Brush with 1/2 tablespoon of olive oil and sprinkle with 1/2 teaspoon seasoning. Peel sweet potato and cut into 1/2-inch dice. Place on the baking sheet with the chicken. Drizzle the potato with 1/2 tablespoon of oil and sprinkle with remaining seasoning. Roast until chicken is done and potato is tender, 25 to 30 minutes, flipping chicken and stirring potato halfway through the cooking time. Remove from oven and let cool slightly. In a medium bowl, combine juice, the remaining tablespoon of oil and cilantro. Add the potato and toss well. Serve with the chicken.

Active time: 10 minutes
Total time: 40 minutes
Servings: 2

Per serving: 441 calories, 17 g fat, 91 mg cholesterol, 38 g protein, 34 g carbohydrates, 5 g fiber, 484 mg sodium, 37 percent calories from fat.