Try this Mouth-Watering and Nutritious Roasted Chicken and Sweet Potatoes Dish!

Roasted Chicken Breast with Sweet Potatoes


2 tablespoons olive oil

4 (4 ounce) skinless chicken breasts

4 sweet potatoes, unpeeled and quartered (about 1 pound)

1 large yellow bell pepper, seeded, ribs removed, and chopped (about 8 ounces)

1 large zucchini, chopped (about 8 ounces)

1 teaspoon dried Italian herbs

Salt and pepper to taste



Preheat the oven to 400ºF. In a large bowl, mix 1 tablespoon oil with the chicken and transfer to a roasting pan. Toss the remaining 1 tablespoon oil with the sweet potatoes, bell pepper, and zucchini. Transfer to the roasting pan arranging them around the chicken breasts. Sprinkle the Italian herbs and lightly season with pepper. Roast until the chicken and vegetables are tender, 25 and 30 minutes, turning halfway through the cooking time. Remove from the oven, season lightly with salt, and serve immediately.


Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.