There is something so cozy about roasting vegetables on a crisp Fall afternoon. You want a meal that nourishes you without keeping you in the kitchen. This high-protein meal prep bowl is exactly what your busy week needs. It is simple, fresh, and perfectly balanced for your whole family.
Why This Recipe Is a Winner
This recipe is a winner because it saves you so much precious time. You only need one pan to make a complete, healthy dinner for four. It is the perfect high-protein meal prep solution for a fresh start. You will love how the sweet potatoes get golden and tender in the oven.
Simple Method
The method is incredibly simple and beginner-friendly for any home cook. You will roast the potatoes first to ensure they are perfectly soft. Then, you just add the chicken and broccoli to the same pan. It is a stress-free way to get dinner on the table fast.
Simple Ingredients
These ingredients are mostly pantry staples that you likely already have on hand.
- 2 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 3 large sweet potatoes, peeled and cut into 3/4-inch cubes
- 3 cups broccoli florets
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
Step-by-Step
- Preheat oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, toss the sweet potato cubes with 1.5 tablespoons of olive oil, 0.5 teaspoon salt, 0.5 teaspoon pepper, and 0.5 teaspoon smoked paprika.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 10 minutes.
- While potatoes roast, use the same bowl to toss the chicken cubes with the remaining olive oil, garlic powder, oregano, and the remaining salt, pepper, and paprika.
- Remove the baking sheet from the oven and add the seasoned chicken and broccoli florets to the pan, distributing them evenly among the potatoes.
- Return the sheet to the oven and roast for an additional 15 to 18 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
- Allow the mixture to cool slightly before dividing into four airtight meal prep containers.
Best Ways to Enjoy It
Serve these bowls warm right off the baking sheet for a cozy dinner. You can top them with a slice of fresh avocado for creaminess. A drizzle of hot sauce or ranch dressing adds a lovely kick. Pack these into containers for easy weekday lunches that keep you full.
Keep It Fresh
Store your leftovers in airtight containers for up to four days in the fridge. This makes your weekday mornings much calmer and more organized. To reheat, simply microwave for two minutes until steaming hot. You can also refresh the texture in a hot skillet for a few minutes.
Tips for Best Results
- Use parchment paper for the easiest cleanup you have ever had.
- Cut your sweet potatoes into even cubes for consistent cooking every time.
- Don’t skip the smoked paprika for that lovely, deep harvest flavor.
- Add the broccoli during the last half of roasting to keep it crisp.
- Prep your vegetables the night before to save more time on busy days.
- Check chicken with a meat thermometer for perfect, juicy results.
Ways to Switch It Up
- Swap sweet potatoes for butternut squash for a seasonal Fall twist.
- Add a sprinkle of feta cheese before serving for a tangy bite.
- Use cauliflower instead of broccoli if you prefer a milder taste.
- Toss in some red pepper flakes if you enjoy a little heat.
Common Questions
Can I use frozen broccoli?
Yes, you can use frozen broccoli florets for this recipe. Just keep in mind they may be a bit softer than fresh ones. Do not thaw them before adding them to the baking sheet.
Do I have to peel the potatoes?
Peeling is optional and depends on your personal preference. The skin adds extra fiber and a nice texture to the dish. Just be sure to scrub them well if you keep the skin on.
I hope this simple meal brings some calm to your busy week. You deserve a dinner that makes you feel amazing and energized. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 3 large sweet potatoes, peeled and cut into 3/4-inch cubes
- 3 cups broccoli florets
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
Instructions
- Preheat oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, toss the sweet potato cubes with 1.5 tablespoons of olive oil, 0.5 teaspoon salt, 0.5 teaspoon pepper, and 0.5 teaspoon smoked paprika.
- Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 10 minutes.
- While potatoes roast, use the same bowl to toss the chicken cubes with the remaining olive oil, garlic powder, oregano, and the remaining salt, pepper, and paprika.
- Remove the baking sheet from the oven and add the seasoned chicken and broccoli florets to the pan, distributing them evenly among the potatoes.
- Return the sheet to the oven and roast for an additional 15 to 18 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender.
- Allow the mixture to cool slightly before dividing into four airtight meal prep containers.
