Grilled Chicken Breast with Cumin, Roasted Sweet Potatoes, and Steamed Broccoli

Juicy grilled chicken gets its flavour from a simple rub of cumin, paprika, and garlic powder. Sweet potatoes roast until their edges caramelize and turn sticky-sweet, while bright green broccoli steams just until tender. A straightforward plate that tastes good and keeps sodium in check.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
45 minutes

Ingredients

  • 1½ lb boneless, skinless chicken breasts (about 4 medium breasts)
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp black pepper, freshly ground
  • 2 tbsp olive oil, divided
  • 1½ lb sweet potatoes (about 2 large)
  • 1 lb broccoli (about 1 large head)
  • 1 lemon (optional, for serving)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Scrub 1½ lb (680 g) sweet potatoes and pat them dry. Cut each sweet potato lengthwise into wedges about ¾ inch thick at the widest part.
  3. Toss the sweet potato wedges on a parchment-lined baking sheet with 1 tbsp (15 ml) olive oil until evenly coated. Spread them in a single layer, cut side down.
  4. Roast the sweet potatoes for 30 minutes, flipping them halfway through, until the edges are caramelized and a fork slides through easily.
  5. While the sweet potatoes roast, combine 2 tsp (10 ml) ground cumin, 1 tsp (5 ml) paprika, 1 tsp (5 ml) garlic powder, and ½ tsp (2.5 ml) black pepper in a small bowl.
  6. Pat 1½ lb (680 g) boneless, skinless chicken breasts dry with paper towels. Rub both sides of each breast with 1 tbsp (15 ml) olive oil, then coat evenly with the spice mixture.
  7. Heat your grill or grill pan over medium-high heat. Once hot, place the chicken breasts on the grill.
  8. Grill the chicken for 6 minutes on the first side without moving it, until you see nice char marks and the edges start to turn opaque.
  9. Flip the chicken and grill for another 5 to 7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  10. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes. The juices will redistribute and the meat will stay moist when you slice it.
  11. While the chicken rests, cut 1 lb (450 g) broccoli into florets. Bring a large pot of water to a boil, place the broccoli in a steamer basket over the water, cover, and steam for 4 to 5 minutes, until the florets are bright green and just tender.
  12. Slice the rested chicken breasts on the diagonal. Plate each serving with sliced chicken, roasted sweet potato wedges, and steamed broccoli. Squeeze a little lemon over the chicken and broccoli if you like.