Here’s a simple, healthy, and colorful Chicken, Sweet Potato, and Broccoli Bowl recipe that’s perfect for meal prep or a quick dinner:
Ingredients (Serves 2–4)
- 2 chicken breasts (or thighs), cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cubed
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1 tsp cumin or chili powder for extra flavor
- Optional toppings: avocado slices, sesame seeds, or a drizzle of tahini/sauce
Instructions
- Preheat oven:
- Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare sweet potatoes:
- Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper.
- Spread on one side of the baking sheet. Roast for 15 minutes.
- Prepare chicken and broccoli:
- Toss chicken pieces with remaining olive oil, garlic powder, and seasoning of choice.
- Toss broccoli florets lightly with olive oil, salt, and pepper.
- Roast together:
- After sweet potatoes have roasted 15 minutes, add chicken and broccoli to the baking sheet.
- Roast for another 15–20 minutes, until chicken is cooked through and broccoli is tender-crisp.
- Assemble the bowl:
- Divide roasted sweet potatoes, chicken, and broccoli into bowls.
- Add optional toppings like avocado, sesame seeds, or a drizzle of tahini or hot sauce.
✅ Tips:
- For extra flavor, marinate chicken in lemon juice, garlic, and herbs for 15–30 minutes before roasting.
- You can swap broccoli for other veggies like brussels sprouts or zucchini.
- This bowl keeps well in meal prep containers for 3–4 days in the fridge.
I can also give a one-pan sheet-pan version with a honey-garlic glaze that makes it slightly sweeter and sticky — really delicious if you like bold flavors.
Do you want that version too?
