​Easy Baked Chicken Breasts with Roasted Spiced Sweet Potatoes

I haven't made roasted sweet potatoes in a long time, mainly because I have to roast A LOT of sweet potatoes to get my desired 8 oz in each meal, but I was craving them and decided it was time to make them again. Since the roasted sweet potatoes were the deciding factor for this meal, I found an incredibly easy and delicious baked chicken to pair with it! The only spices I threw on the sweet potatoes were salt and paprika, and since I did that I also threw some paprika on the chicken as well. Of note, if you increase the chicken amount make sure to increase the spice amount too. Rookie mistake on my part and I came across some bites that were definitely less spiced then others. I'd actually just recommend increasing the spice amount anyways to make sure the chicken turns out tasty. Overall, this meal was simple to throw together with very limited ingredients, which always makes for a great meal prep!  

Easy Baked Chicken Breasts 
​Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons Extra Virgin Olive Oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder

Directions:

1. Preheat oven to 450 degrees. Pound chicken breasts lightly so they are of even thickness.
2. Pour olive oil in a 13" x 9" baking dish. Lightly dredge the chicken through to coat it, then place chicken breasts side by side in the dish.
3. In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and rub it in with your hands. Place chicken breasts side by side, making sure there is no overlap.
4. Bake in a preheated oven for 15-20 minutes, until juices are clear or a meat thermometer reads 160-170 degrees. *Note - depending on the size of your chicken breasts, it could take longer. Mine were pounded to less than an inch thick.
5. Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
6. Serve hot.

Original recipe found here


My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.