Mediterranean Sheet Pan Chicken and Sweet Potatoes

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper, set aside.

In a large bowl toss Sweet Potatoes (4) with Olive Oil (1/2 Tbsp), Dried Oregano (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste). Place on a large parchment paper-lined baking sheet. Bake for 20 minutes until sweet potatoes begin to soften.

While sweet potatoes roast, toss Red Onion (1), Grape Tomatoes (2 cups), and Bell Pepper (1) with Olive Oil (1/2 Tbsp), Dried Oregano (1/2 Tbsp), Salt (to taste) and Ground Black Pepper (to taste).

In a separate bowl, toss Chicken Breast (1 lb) with Lemon (1), Olive Oil (1 Tbsp), Dried Oregano (1 tsp), McCormick® Garlic Powder (1/2 tsp), Smoked Paprika (1/4 tsp), Salt (to taste) and Ground Black Pepper (to taste).

Add remaining veggies and chicken to the baking sheet after the first 20 minutes and continue cooking at 375 degrees F (190 degrees C) for 20 minutes, until the internal temperature of the chicken reaches 165 degrees F (75 degrees C) and the vegetables are soft to bite.

When done cooking, sprinkle with Kalamata Olives (1/4 cup) and Feta Cheese (1/4 cup). Serve warm. Enjoy!