Lunch or Dinner

Cinnamon Chicken and Sweet Potatoes with Carrots

Cinnamon Chicken with Sweet Potatoes and Carrots

Makes: 4 servings
Each serving contains: 2 proteins, 1 carb, 1 veg, 1 fat

Ingredients:
  • 4, 6 oz chicken breasts
  • 2 cups sweet potatoes, cut into ½ inch cubes
  • 4 cups carrots, cut into ½ inch chunks
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 1 Tbsp dried parsley
  • 1/3 cup olive oil
Directions:
  1. Preheat oven to 400 degrees.
  2. In a large bowl, combine all ingredients until the oil and seasonings are evenly distributed throughout the mixture.
  3. Remove the chicken and set aside. Pour the sweet potatoes and carrots onto a sheet pan with edges and spread out so that they are not touching.
  4. Cook sweet potatoes and carrots for 15 minutes.
  5. After 15 minutes remove the sweet potatoes and carrots from the oven and toss around with a spatula to cook on all sides.
  6. Add chicken to the pan and place back into the oven. Cook for 20 more minutes or until chicken juices run clear and the sweet potatoes and carrots are tender.
Photo by: Peggy Knapik

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