Preheat the oven to 200 °C (180 °C fan) and line a tray with baking paper. Cut the sweet potato into small cubes and divide the broccoli into florets.
Pat the chicken breast dry and cut it into even pieces. That way it cooks evenly in the oven and stays juicier.
Stir the olive oil with the garlic, paprika, rosemary, salt and pepper. Toss the sweet potato in it first and spread it out on the tray.
Then mix the chicken with the rest of the marinade and add it to the tray. Briefly toss the broccoli in the bowl and place it alongside, without packing the ingredients too tightly.
Bake everything at 200 °C for 20–25 min, until the sweet potatoes are soft and crisp at the edges, the broccoli is lightly roasted and the chicken is cooked through. For more colour, move the tray to a higher shelf at the end.
Serve hot, straight from the tray. If you like, a simple dip of natural yoghurt with a little garlic and salt goes well with it.
Good to know
A traybake like this often saves the evening. Little effort, a kitchen full of oven aromas and everything ready at the same time. Exactly the kind of satisfying dish you want on a busy weeknight.
Swaps
Chicken breast → turkey breast (similar protein, often a little more flavourful); sweet potato → squash (also provides carotenoids, usually a little milder); broccoli → cauliflower (provides fibre and works well in the oven); olive oil → avocado oil (heat-stable, with monounsaturated fatty acids)
Allergens
The dish is naturally gluten-free and, without the optional yoghurt dip, dairy-free too. For children and during pregnancy, the chicken should always be fully cooked through.
