Tag Archives: sweet potatoes

Healthy One Pan Chicken & Veggies


chicken & veggie one pan bake

I always feel like the best of the food world is to be a little bad, and some good.  Not so good that everything tastes like cardboard, but not so decedent that you can’t fit through the front door.  It’s all about balance! Like last week, we had Healthy Salmon & Veggie Bake and then theses cute little Mason Jar Lid Lemon Tarts it’s all in the balance… just don’t more tarts than you do veggies, LOL.


This week probably won’t be any different than last week, cause it’s starting off the same, with this One Pan Chicken and Veggies, and I’m already working on a dessert that I thinks going to be pretty awesome.


Like with the Salmon Bake, the chicken is much the same, just change up your flavorings and you have a new healthy dinner in no time.  We do a lot of broccoli cause it’s what I can get my fam to eat.  But, this would be equally good with asparagus or green beans roasted along side the chicken and sweet potatoes.  Do what ever your family will eat and keep them healthy so everyone can have dessert! Cause what’s life without dessert…



On 2 sheet pans, I tossed chicken and sweet potatoes with a mixture of honey, mustard, olive oil, apple cider vinegar, salt & pepper, that I shook up in a jar(Save the jar and the leftover mixture that settles at the bottom) and baked it at 400 for 15 to 20 minutes, the pulled the sweet potato pan out, tossed the broccoli on it and added a little olive oil to that jar, shook it up to mix with the leftovers that collected at the bottom and tossed the broccoli with it.  It doesn’t overpower the broccoli, but it adds a little flavor and some oil so it won’t burn.  Bake for another 15 minutes, until broccoli has soften a little, chicken is done and sweet potatoes are tender and browning a little. DINNER IS DONE!  My husband really liked it and asked if I grilled it?  I think the honey and mustard caramelize and make it taste kind of smokey and grilled.

One Pan Chicken & Veggie Bake

4 TBSP Honey

4 TBSP Dijon or Spicy Mustard

3 TBSP Olive Oil

1 tsp Apple Cider Vinegar

1 lb. boneless chicken breast

2 to 3 medium sweet potatoes, diced the same size 1/2″ chunks

1 head of broccoli, broke into pieces

salt & pepper

In a jar combine honey, mustard, olive oil and vinegar, shake very well to combine.  On a foil line sheet pan, place chicken breast, salt & pepper chicken and on another foil lined sheet pan, add sweet potatoes and drizzle 1/2 the honey mustard over potatoes then the rest over the chicken.  With your hands toss the potatoes, and with a brush, distribute the mixture you poured over the chicken evenly over all of them.  Bake at 400 degrees for 15 to 20 minutes, remove the sweet potato pan, toss potatoes, add broccoli, add 1 TBSP of olive oil to jar, shake well to combine with the remaining honey mustard mixture the stayed in the jar, pour over the broccoli and toss broccoli.  Return pan to the oven and bake for 15 minutes, until, chicken is done, sweet potatoes are soft and browning and broccoli is tender crisp, serve immediately.



This recipe was shared on The Country Cook Weekend Potluck!

Roast Pork with Sweet Potatoes



I love this recipe, it’s a one pan meal.  I talked about my love of being able to fix everything at one time like kebobs on the grill, or fixing pasta using only one pot, with this recipe, rub the pork with some spices, drizzle some olive oil on the diced sweet potatoes and sprinkle with the same spices and roast at 425 for 50 to 60 minutes, and dinner’s done!

You could actually prep everything ahead of time, toss is in the oven when you get home from work and it’s an easy week night meal, because once you put it in the oven, you glaze the pork once and turn the sweet potatoes at the same time,  then spread the rest of the glaze when you remove it from the oven and let it rest for 10 minutes, serve.  Line your pan with foil and there’s no clean up, how awesome it that!  The glaze really keeps the pork moist and the rub adds tons of flavor to the pork, plus sprinkling it on the potatoes gives the plenty of flavor and ties everything together.

Roasted Pork with Sweet Potatoes

3 lbs. pork loin or roast, trimmed of fat

1/2 cup of peach preserves, warmed

2 tsp. oregano

2 tsp. garlic powder

2 tsp. salt

1 tsp.  pepper

2 medium sweet potatoes, diced into cubes

olive oil

In a bowl combine oregano, garlic powder, salt, pepper. On a foil lined sheet pan, place pork on one side and diced potatoes on the other side.  Sprinkle pork all over with 1/2 of the seasoning and drizzle olive oil on sweet potatoes and sprinkle with the remaining seasoning on them.  In a preheat 425 oven, bake for 30 minutes then turn sweet potatoes and glaze pork with 1/2 of the preservers, bank additional 10 minutes until thermometer registers 155 and potatoes are tender.  Baste pork with the rest of the preserves and let it stand for 10 minutes. Serve!


Sweet Potato Fries



I recently posted a recipe for Healthy Turkey Sloppy Joes, and I served them up with these sweet potato fries…. sooooo good and fast and easy!




Simply go to your nearest farmer’s market, get a few sweet potatoes, slice them into fries



toss them with some olive oil, chili powder, salt and pepper and essentially roast and crisp them up at 425 for 30 to 40 minutes, depending on how thick you cut them up at!

Done, healthy dinner that everyone loves!


4 medium sweet potatoes, scrubbed and sliced into fries

2 TBSP olive oil

2 TBSP chili powder

salt & pepper

Preheat oven to 425 and line a baking sheet with parchment paper(makes clean up a breeze!)  Place potatoes on baking sheet, drizzle olive oil and sprinkle chili powder, salt and pepper, mix together with your hands.  Bake for 35 to 40 minutes, turning once, until crispy and brown and cooked through