Chicken and Sweet Potato Traybake
Chicken thigh chunks, sweet potato, red pepper and zucchini roasted together on one tray with oregano and garlic — a naturally allergy-friendly sheet-pan dinner.
Prep
15 min
Cook
35 min
Total
50 min
Yield
6 child portions
Nutrition note
Chicken provides protein and iron; sweet potato supplies carbohydrate and beta-carotene. Mixed vegetables add fiber and variety.
Ingredients
- 1600 g boneless skinless chicken thigh, cut into chunks
- 22 medium sweet potatoes, peeled and cut into 2 cm cubes
- 31 red bell pepper, cut into strips
- 41 zucchini, cut into thick half-moons
- 52 tablespoons olive oil
- 61 teaspoon dried oregano
- 71/2 teaspoon garlic powder
Method
- 1
Heat oven to 210°C/410°F. Line a large tray.
- 2
Toss sweet potato with half the oil and roast for 15 minutes.
- 3
Add chicken, pepper, zucchini, remaining oil and seasonings. Toss and spread in one layer.
- 4
Roast for 20 minutes more, stirring once, until chicken is fully cooked and vegetables are tender.
- 5
Cut food into smaller pieces before serving.
Complete the Meal
Serve as a complete tray meal with yogurt or avocado.
Allergens
Naturally free from dairy, egg, wheat and nuts; check seasonings for cross-contact.
Ingredient Substitutions
- Use turkey or firm tofu instead of chicken.
- Use white potato, pumpkin or carrots instead of sweet potato.
Storage & Reheating
Refrigerate for up to 3 days.
Freezer Guidance
Freeze cooked chicken and sweet potato for up to 1 month; zucchini may soften.
Picky-Eater Strategy
Keep the different tray ingredients separate on the plate and include at least one reliable item.
Little Helper Job
Let your child toss vegetables with oil before the raw chicken is added.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.