Bold Buffalo Chicken and Roasted Sweet Potato Trays

Preheat your oven to 400°F (200°C).

Wash 315g sweet potato, peel it, and cut it into 1/2-inch cubes. Wash 130g broccoli florets and trim them into bite-sized pieces.

On a large sheet pan, toss the cubed sweet potatoes and broccoli with 0.8 tbsp olive oil, a pinch of salt, and a pinch of black pepper.

Spread the vegetables in a single layer and roast in the oven for 20-22 minutes, or until the sweet potatoes are tender and the broccoli is slightly charred.

While the vegetables roast, cut 300g raw chicken breast into 1-inch cubes. Season the chicken with 1 tsp garlic powder and a pinch of salt.

Heat a non-stick skillet over medium-high heat with 0.2 tbsp oil. Add the chicken cubes and sauté for 6-8 minutes, turning occasionally until golden brown and cooked through (internal temperature of 165°F).

In a small microwave-safe bowl, melt 1 tbsp unsalted butter. Whisk in 4 tbsp buffalo sauce and 1 tsp dried parsley until smooth.

Once the chicken is finished cooking, lower the heat to low and pour the buffalo sauce mixture over the chicken. Toss for 1 minute to coat thoroughly and warm the sauce through without burning it.

Remove the roasted sweet potatoes and broccoli from the oven.

Plate the buffalo chicken alongside the roasted sweet potatoes and broccoli. Drizzle any remaining sauce from the pan over the chicken before serving.