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Cart to Kitchen, a new web series by Fareway, is launching January 13th. Check out the trailer and more here!

Servings: 4 servings

Total Time: 50 minutes

  • 1 sweet potato, peeled & cut into 1-inch cubes
  • 1 Tbsp oil
  • to taste salt and pepper
  • 1 lemon, juiced
  • 1 Tbsp sugar
  • 1 Tbsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 tsp thyme
  • 1/4 tsp allspice
  • 4 boneless, skinless chicken breasts


Preheat oven to 425°F.

Toss potatoes with oil, salt and pepper. Place on a large sheet pan and roast for 15 minutes. While potatoes cook, combine lemon juice, sugar, paprika, salt, pepper, garlic powder, red pepper flakes, thyme, allspice and chicken. Add chicken to sheet pan and roast for an additional 20 minutes, or until the internal temperature reaches 165°F and the potatoes are fork tender.


335 calories; 6.1 g fat; 0.6 g saturated fat; 120 mg cholesterol; 533.6 mg sodium; 26.2 g carbohydrate; 3.8 g fiber; 3.9 g sugar; 45 g protein

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