Bold Buffalo Chicken and Roasted Sweet Potato Trays

Preheat your oven to 400°F (200°C).

Wash 280g sweet potato and peel it, then cut it into 1/2-inch cubes. Wash 150g broccoli florets and trim any long stems.

Place the sweet potato cubes on a baking sheet. Toss with 1 tsp olive oil, 0.5 tsp garlic powder, and a pinch of salt and pepper. Spread them in a single layer.

Roast the sweet potatoes for 10 minutes.

While potatoes roast, cut 260g raw chicken breast into 1-inch bite-sized pieces.

Heat 1 tsp olive oil in a large non-stick skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).

After the sweet potatoes have roasted for 10 minutes, move them to one side of the tray and add 150g broccoli florets to the other side. Drizzle the broccoli with 1 tsp olive oil and return the tray to the oven for another 10-12 minutes until the potatoes are tender and broccoli is charred at the edges.

In a small microwave-safe bowl, combine 60ml cayenne pepper hot sauce, 1 tsp unsalted butter, and 2 tsp honey. Microwave for 20 seconds and stir until the butter is melted and the sauce is smooth.

Once the chicken is finished cooking, pour the buffalo sauce mixture into the skillet and toss the chicken for 1 minute over low heat to glaze every piece thoroughly.

Remove the roasted vegetables from the oven. Plate the glazed buffalo chicken alongside the roasted sweet potatoes and broccoli.

Garnish the chicken with 25g blue cheese crumbles before serving.