Preheat the oven to 400 F. Lightly grease a stainless steel sheet pan.

Wash and prick the sweet potatoes, then roast for 15-20 minutes until they begin to soften.

Meanwhile, cut the chicken breast, bell pepper and red onion into 1 inch pieces.

Remove sweet potatoes from oven, set aside to cool.

Place the chicken, bell pepper and onion on baking sheet.

Peel the sweet potatoes and chop into 1 inch pieces. Place on baking sheet with the chicken and veggies.

In a ramekin, whisk together the garlic, herbs, sea salt, coocnut oil and lemon juice.

Pour over chicken and veggies and toss to coat.

Transfer sheet pan to oven and roast 15-20 minutes until chicken is cooked to 165 F and sweet potato is tender.