Crispy Herb-Infused Chicken with Sweet Potato and Rainbow Veggie Skewers

Begin by preheating your oven to 400°F. In a small bowl, mix together 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 teaspoon of garlic powder, and 1 teaspoon of paprika.

Season 1 pound of boneless, skinless chicken breasts with salt and pepper, then rub the herb mixture all over the chicken.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, peel and cube 2 medium sweet potatoes into 1-inch pieces. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.

Spread them out on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.

For the rainbow veggie skewers, chop 1 bell pepper, 1 zucchini, and 1 red onion into bite-sized pieces.

Thread the veggies onto skewers, alternating colors for a fun presentation. Brush the skewers with olive oil and season with salt and pepper.

Grill the skewers on a grill pan or outdoor grill for about 5-7 minutes, turning occasionally until they are tender and have grill marks.

Once everything is cooked, slice the chicken and serve it alongside the sweet potato and rainbow veggie skewers.

Garnish with fresh parsley for an extra pop of color and flavor.