Prep 20 Minutes • Cook 40 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • This easy sheet pan dinner is perfect for company or a family weeknight meal. It’s colorful, healthy, and totally delicious!

INGREDIENTS

2 small sweet potatoes, cut into wedges or cubes (low FODMAP serving is 1/2 cup)

3 tablespoon garlic-infused olive oil

1/4 cup low sodium gluten-free soy sauce

2 tablespoons maple syrup

1-inch fresh ginger, grated

2 tablespoons toasted sesame seeds

2 pounds boneless chicken breasts, cut into 2-inch cubes

Kosher salt and black pepper

1/4 cup lactose-free sour cream

Juice from 1 lime

3 cups steamed white or brown rice

For serving: Shredded carrots, shredded red cabbage, green onions, sliced cucumbers, sliced radishes, and avocado (all optional but delicious!)

DIRECTIONS:

Preheat the oven to 425 degrees F. On a rimmed baking sheet, toss the sweet potatoes with 1 tablespoon oil, salt, and pepper. Transfer to the oven and roast for 20 minutes.

To make the savory sauce. In a glass jar, combine the soy sauce, maple syrup, ginger, 1 tablespoon garlic-infused olive oil, and the sesame seeds.

Add the chicken to a bowl and toss with half of the savory sauce. Remove the potatoes from the oven and slide them to 1 side of the pan. Add the chicken and any sauce left in the tossing bowl to the other side. Return to the oven and continue roasting another 15 minutes, until the chicken is cooked through. During the last 2-3 minutes of cooking, switch the oven to broil and broil until the chicken chars on the edges and the sauce sticks to the chicken. Watch closely, the broiler can burn food fast.

Meanwhile, combine 2-3 tablespoons of the remaining savory sauce with the sour cream. Season with salt. This is the "yum yum" sauce. Reserve any remaining savory sauce for serving.

To serve, divide the rice between bowls. Top with chicken and sweet potatoes. Add additional toppings as desired. Serve drizzled with the two sauces.

Original recipe inspired by Tieghan Gerard, Half Baked Harvest

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