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A colorful sheet pan with roasted chicken cubes, golden sweet potatoes, and green broccoli florets
Print Recipe

Chicken Sweet Potato Bowl - Prepper Protein

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 450kcal

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.