# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 5.3 ounces each; total approximately 1.3 pounds)
→ Vegetables
02 - 2 large sweet potatoes (about 1.1 pounds), peeled and cut into 3/4-inch cubes
03 - 1 medium red onion, thinly sliced
04 - 2 cups baby spinach leaves, washed
→ Marinade & Seasonings
05 - 2 tablespoons extra-virgin olive oil, divided
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt
→ Garnish
11 - Fresh parsley, chopped (optional)
12 - Lemon wedges (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a large bowl, toss the sweet potato cubes and sliced red onion with 1 tablespoon olive oil, half of the salt and half of the black pepper until evenly coated; spread the vegetables in a single layer on one side of the prepared pan.
03 - In the same bowl, combine the chicken breasts with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder, dried thyme, and the remaining salt and pepper; rub the seasoning evenly over each breast.
04 - Place the seasoned chicken breasts on the empty half of the sheet pan, keeping space between pieces for even roasting.
05 - Roast in the preheated oven for 25 to 30 minutes, turning the sweet potatoes once halfway through, until sweet potatoes are golden and tender and chicken reaches an internal temperature of 165°F.
06 - With approximately three minutes remaining on the roast, scatter the baby spinach over the sweet potatoes to wilt lightly.
07 - Remove the pan from the oven and let the chicken rest for 5 minutes to redistribute juices, then slice the breasts against the grain.
08 - Serve sliced chicken atop the roasted sweet potatoes, onions and wilted spinach. Finish with chopped parsley and a squeeze of lemon as desired.
