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IN THE KITCHEN with Fareway: Sheet Pan Jerk Chicken with Sweet Potatoes

Whitney Hemmer showed us how to make them Tuesday, September 22nd.

September is Family Meals Month 

  • Regular family meals have been linked to positive outcomes we all want for our children: higher grades and self-esteem, healthier eating habits and less risky behavior.  

  • Children and adolescents who share family meals three or more times per week are more likely to be in a normal weight range and have healthier dietary and eating patterns than those who share fewer than three meals together.  

  • Children who grow up sharing family meals are more likely to exhibit sharing, respect, and fairness.  

  • Adults and children who eat at home regularly tend to eat more fruits and vegetables.  

 

Sheet Pan Jerk Chicken with Sweet Potatoes  

Makes 4 servings 

Total time: 50 minutes  

 

Ingredients  

1 sweet potato, peeled and cut into 1-inch cubes  

1 Tbsp. oil 

Salt and pepper, to taste  

1 lemon, juiced 

1 Tbsp. sugar 

1 Tbsp. paprika 

½ tsp. garlic powder 

½ tsp. red pepper flakes 

¼ tsp. thyme 

¼ tsp. allspice 

4 boneless, skinless chicken breasts  

 

Directions  

Preheat oven to 425°F. Toss potatoes with oil, salt and pepper. Place on a large sheet pan and roast for 15 minutes. While potatoes cook, combine lemon juice, sugar, paprika, salt, pepper, garlic powder, red pepper flakes, thyme, allspice and chicken. Add chicken to sheet pan and roast for an additional 20 minutes or until the internal temperature reaches 165°F and the potatoes are fork tender. 

 

Nutrition information per serving: 335 calories; 6.1 g fat; 0.6 g saturated fat; 120 mg cholesterol; 533.6 mg sodium; 26.2 g carbohydrate; 3.8 g fiber; 3.9 g sugar; 45 g protein.