Sheet Pan Chicken Breast and Roasted Yuca
An easy and flavorful sheet pan dinner featuring tender chicken breast and crispy roasted frozen yuca, seasoned simply for a delicious weeknight meal.
Ingredients
- •1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- •1 lb frozen yuca (cassava), pre-cut into fries or chunks
- •2 tbsp olive oil
- •1 tsp smoked paprika
- •1 tsp garlic powder
- •1/2 tsp onion powder
- •1/2 tsp dried oregano
- •1/4 tsp cayenne pepper (optional, for a little heat)
- •1/2 tsp salt
- •1/4 tsp black pepper
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Whisk to combine.
- 3
Add the chicken breast pieces to the bowl with the seasoning mixture and toss until the chicken is evenly coated. Add the frozen yuca to the same bowl and toss until the yuca is also lightly coated with the seasoning and oil. Make sure the yuca is separated and not clumped together.
- 4
Spread the seasoned chicken and yuca in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps everything cook evenly and get crispy.
- 5
Roast for 20-25 minutes, flipping the chicken and yuca halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the yuca is tender and lightly golden brown.
- 6
Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately.
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