Prenatal-Friendly Baked Chicken and Sweet Potato Traybake

Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with a small amount of olive oil.

In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them evenly onto one half of the prepared baking sheet.

Place the boneless, skinless chicken thighs on the other half of the baking sheet. Rub the chicken with the remaining olive oil, garlic powder, dried oregano, salt, and black pepper, ensuring all surfaces are well seasoned.

Bake in the preheated oven for 20 minutes.

After 20 minutes, remove the tray from the oven. Add the broccoli florets to the empty spaces on the tray, tossing them lightly in any pan juices or a tiny drizzle of oil.

Return the tray to the oven and bake for an additional 15 minutes, or until the sweet potatoes are tender, the broccoli is tender-crisp, and a meat thermometer inserted into the thickest part of the chicken thighs registers at least 165°F (74°C) with juices running completely clear.

Remove from the oven, let rest for 5 minutes, and serve warm with fresh lemon wedges squeezed over the top.