Chicken, Broccoli, and Sweet Potato Sheet Pan Dinner

It was an extremely busy weekend for me, so I decided to go ahead and order lunches from Power Supply for the week and made this recipe for another meal. I tend to order Power Supply when I am out of town or just super busy and don't have time to meal prep.
I then only have to meal prep one more meal for the week and I do my best to pick the easiest recipe possible, like this Chicken, Broccoli, and Sweet Potato one sheet pan recipe! At first I thought it was this Sweet Potato Broccoli Chicken Bake recipe I've already tried, which was delicious and super easy too, but it is flavored slightly different then that one. For this recipe I used closer to 2 lbs of chicken, about 5 medium sweet potatoes, and raisins instead of dried cranberries. It is pretty hard to find dried cranberries that don't have added sugar, which is my only reasoning for that swap. Since I had a ton of sweet potatoes, I baked them separately and for about 40-45 minutes (tossing half way). This was a super simple, easy, and quick recipe to make that turned out delicious! If you don't have the dried thyme, sage, parsley, or rosemary, or just don't like one of those spices, then check out that link above for a similar recipe I made. This recipe is definitely one you should save for a time you need a quick meal!

Chicken, Broccoli, and Sweet Potato Sheet Pan Dinner
Ingredients:

• 20 oz sweet potatoes peeled and diced into 3/4-inch cubes (2 medium, about 3 cups)
• 4 Tbsp olive oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even)
• 4 cups small broccoli florets
• 1/2 of a medium red onion, diced into chunks
• 3 cloves garlic, minced
• 3/4 tsp of each dried thyme, sage, parsley and rosemary
• 1/8 tsp nutmeg
• Salt and freshly ground black pepper
• 1/2 cup pecans, whole or roughly chopped
• 1/3 cup dried cranberries (make sure to find ones with no sugar in the ingredients, or just use raisins - also without sugar added)

Directions:

1. Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
2. Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat.
3. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces).
4. Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center.
5. Toss in pecans and cranberries.

Original recipe found here