Recipe by Jaclyn from Cooking Classy Serves 4

Looking at this recipe I think it would also be great substituting the chicken with tofu, especially if you marinate the tofu in advance.

3 cups Sweet Potatoes, peeled, diced to 3/4”

4 TB Olive Oil, divided

1 1/2 lb Chicken Breast meat, diced into 1” pieces

4 cups Broccoli florets

1/2 Onion, diced into chunks

3 cloves Garlic, minced

3/4 tsp each dried Thyme, Sage, Parsley & Rosemary

1/8 tsp Nutmeg

Salt and Pepper

1/2 cup Pecans, whole or roughly chopped

1/3 cup dried Cranberries

Preheat oven to 400 F.  Place sweet potatoes in a mound on a rimmed 18” by 13” baking sheet, pour 1 TB 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).  Remove sweet potatoes from oven, then randomly place chicken pieces, broccoli, onion around the sweet potatoes.  Sprinkle with garlic and drizzle with remaining 3 Tb olive oil, focusing mostly on broccoli, toss with a spatula to coat well. Sprinkle with herbs and nutmeg and about 1 tsp salt and 1/2 tsp pepper.  Toss again and spread out evenly on the baking sheet.  Return to the oven and roast about 16 to 20 minutes longer, tossing once halfway through, until chicken registers 165 F in center.  Toss in pecans and cranberries.  Serve immediately.