Sheet Pan Chicken Breast and Frozen Yuca Roast
An easy and delicious one-pan dinner featuring tender chicken breast and crispy roasted frozen yuca, seasoned with a savory herb blend. Perfect for a busy weeknight meal.
Ingredients
- •1.5 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips or 2-inch chunks
- •1 (16-ounce) bag frozen yuca (cassava), pre-cut into chunks
- •1 red bell pepper, cored, seeded, and cut into 1-inch strips
- •1 yellow onion, peeled and cut into 1/2-inch wedges
- •2 tablespoons olive oil
- •1 teaspoon dried oregano
- •1 teaspoon dried thyme
- •1/2 teaspoon garlic powder
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon black pepper
- •1/2 teaspoon salt, or to taste
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
- 2
In a large bowl, combine the chicken breast pieces, frozen yuca chunks, red bell pepper strips, and yellow onion wedges.
- 3
Drizzle the olive oil over the ingredients in the bowl. Add the dried oregano, dried thyme, garlic powder, smoked paprika, black pepper, and salt. Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
- 4
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan. Ensure there is some space between the pieces for even roasting.
- 5
Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the yuca is tender and slightly golden brown. Flip the ingredients halfway through cooking for even browning.
- 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
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