Roasted Chicken Tenders with Sweet Potatoes and Broccoli

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

2. 2

   Peel and cut the sweet potatoes into 1-inch cubes and place them on a large baking sheet.

3. 3

   Cut the broccoli into florets and add them to the baking sheet with the sweet potatoes.

4. 4

   Mince the garlic and sprinkle it over the vegetables.

5. 5

   Drizzle the vegetables with 2 tablespoons of olive oil, and season with salt and pepper. Toss everything to coat evenly.

6. 6

   Spread the vegetables in a single layer and roast in the preheated oven for 15 minutes.

7. 7

   While the vegetables are roasting, season the chicken tenders with salt and pepper.

8. 8

   In a bowl, toss the chicken tenders with the remaining 1 tablespoon of olive oil to coat them evenly.

9. 9

   After the vegetables have been roasting for 15 minutes, remove the baking sheet from the oven and stir the vegetables.

10. 10

    Place the chicken tenders on the baking sheet with the vegetables, spreading them out evenly.

11. 11

    Return the baking sheet to the oven and roast for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.

12. 12

    Check the chicken for doneness by ensuring it has reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

13. 13

    Remove from the oven and let it rest for a few minutes before serving.