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Dinner on one sheet...

If you’ve been following our Monday recipes, you’ve figured out that chicken is my go-to source for lean protein. It’s definitely a budget friendly, versatile option. On the constant hunt for recipes using chicken, I also have to weigh them for uncomplicated prep work, few ingredients, nutritional value, and batchability. (If you have any recipes that fit those qualifications, send them our way, and your recipe may make an appearance on recipe Monday!!)
Today’s recipe is from an Elevate reader in Texas! (Yes, Elevate friends and family are all over the globe!) It’s a single sheet pan dinner made with vegetables and chicken, and meets all of my “I’d try making that” recipe qualifications - Uncomplicated✅ 
Few Ingredients✅
High nutritional Value✅

I’ve listed some substitution options** below the recipe. As always, free to get creative. Then, post your “I tried this recipe” picture for us to see! 
Happy, healthy eating, from Zoe, and the team at Elevate.

Chicken, Broccoli and Sweet Potato Single Sheet Pan Dinner
Yield: About 4 servings
• 20 oz sweet potatoes peeled and diced into 3/4-inch cubes (2 medium, about 3 cups)
• 4 Tbsp olive oil , divided
• 1 1/2 lbs boneless skinless chicken breasts , diced into pieces (about 1 1/4-inches, keep them close to the same size so they all cook even)
• 4 cups small broccoli florets
• 1/2 of a medium red onion , diced into chunks
• 3 cloves garlic , minced
• 3/4 tsp of each dried thyme , sage, parsley and rosemary
• 1/8 tsp nutmeg
• Salt and freshly ground black pepper
• 1/2 cup pecans , whole or roughly chopped
• 1/3 cup dried cranberries
1. Preheat oven to 400 degrees. Place sweet potatoes in a mound on a rimmed 18 by 13-inch baking sheet, pour 1 Tbsp over top and toss to evenly coat. Spread into an even layer and roast in preheated oven for 15 minutes (meanwhile chop and prep remaining ingredients).
2. Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes (just placing everything randomly). Sprinkle with garlic and drizzle everything with remaining 3 Tbsp olive oil (focusing mostly on the broccoli so it doesn't dry) and toss with a spatula to evenly coat. Sprinkle evenly with thyme, sage, parsley, rosemary and nutmeg and about 1 tsp salt and 1/2 tsp pepper. Toss again to evenly coat with seasonings and spread out evenly (try not to overlap chicken pieces). Return to oven and roast about 16 - 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees in center. Toss in pecans and cranberries. Serve immediately (preferably with a glass full of apple cider, it's the perfect pairing and completes this fall meal).
Recipe source: Cooking Classy

** In place of broccoli, try asparagus. 
Add sliced bell peppers. 
Any type of onion will do.
Create your own combination of spices.
Omit the cranberries and/or walnuts.
Serve on top of a bed of greens.