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Preheat a grill or grill pan over medium heat.
Rub the chicken breast with olive oil, then season evenly with garlic powder, paprika, black pepper, salt, and oregano (if using).
Grill for 5–7 minutes per side, or until fully cooked through and beautifully charred.
Let rest for a few minutes before slicing.
2. Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C).
Brush the cut sides of the sweet potatoes with olive oil, then sprinkle with salt, black pepper, and a touch of cinnamon if desired.
Place on a baking sheet, cut side up, and roast for 35–40 minutes until fork-tender and caramelized on the edges.
3. Sauté the Vegetables:
While the sweet potatoes are roasting, heat olive oil in a pan over medium heat.
Add the broccoli and carrots. Sauté for about 5 minutes, stirring occasionally, until veggies are tender yet still vibrant and crisp.
Season with garlic powder, salt, and black pepper to taste.
4. Assemble & Serve:
Plate the juicy grilled chicken alongside the roasted sweet potatoes and sautéed veggies.
Drizzle a little extra olive oil over the top if desired and serve warm!
Serving and Storage Tips
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