These roasted sweet potato and lemon chicken bowls are the perfect meal prep dinner recipe. Serve with rice or cauliflower rice, sauteed veggies and my red pepper sauce for a simple and flavorful recipe the whole family will love.
The perfect meal prep chicken
When I tell you I’ve made this recipe four times in the past two weeks I’m not lying. All of the components are just so easy to meal prep and packed with flavor.
We have my roasted red pepper sauce which is perfect on everything from pasta, to veggies, chicken, fish and everything in between. It pairs so well with the roasted sweet potatoes and chicken. I used chicken breast, but you can also use chicken thigh if you prefer.
I like to mix up the veggies in this bowl, but usually opt for cauliflower rice and something green. My favorites are arugula, sauteed asparagus or broccoli.
Feel free to get creative, this recipe is super versatile and easy to customize based on what you like! This recipe is paleo friendly, gluten free and high protein for a healthy family favorite dinner.
For an even higher protein option, you can use my red pepper hummus instead of the sauce. If you love this recipe, try my turkey meatballs next!
How to make lemon chicken bowls
Scrub the potatoes and cut into wedge/fry shapes. Drizzle with the oil, then the salt, garlic and paprika. Toss well to combine.
Transfer to a baking sheet lined with parchment paper. Roast for 20 minutes.
Meanwhile, cut the chicken into about 1 inch cubes, cutting off any gross bits in the process and add to a mixing bowl. Toss with the olive oil and all spices until well combined.
Once the potatoes have cooked for about 20 minutes, either add the chicken to a second baking sheet with parchment paper or scoot the potatoes over and add the chicken to the same one.
Top the chicken with the lemon slices.
The chicken will release juice while it cooks, so it can make the potatoes a bit soggy. It helps to create some sort of separation between the two so the potatoes can actually get crispy.
I like to either use separate baking sheets (but ones that are small enough to still fit on the same oven rack) or fold up the parchment paper so there is a division.
Bake for an additional 15 or so minutes or until the chicken is cooked through and the potatoes are crispy.
Serve with my red pepper sauce, cauliflower rice, your choice of veggies (arugula is delicious here!) and fresh herbs if desired.
Serving suggestions
Rice/cauliflower rice. I love to serve these chicken bowls with cauliflower rice or regular white rice. I usually just buy frozen cauliflower rice and heat it up in the microwave.
Veggies. I opted for simple sauteed asparagus here, but I also love some fresh leafy greens like arugula. To make the asparagus, I simply sauteed it with some olive oil, minced garlic, salt and pepper for about 5 minutes. You can do the same with broccoli instead.
Fresh cucumber is also delicious and adds a nice crunch that pairs well with the softness of the sweet potato.
Fresh lemon and herbs. A little squeeze of fresh lemon and fresh chopped herbs like basil or parsley is delicious on top!
Air Fryer instructions
I love my air fryer if you didn’t already know. Both the chicken and sweet potatoes can be made in the air fryer.
You will want to air fry the potatoes at 400 for about 20 minutes, tossing halfway. When those are done, set aside and cook the chicken at 380 for about 14 minutes or until completely cooked through.
You can keep the potatoes on a baking sheet in the oven at the lowest temperature while the chicken cooks to keep them warm!
How to store
Once prepared, these chicken bowls will keep in the fridge for 3-5 days. The chicken will go bad the quickest, usually after about 3 days, but the sweet potato and any veggie should be ok for up to 5 days.
The sauce will keep for up to a week and is also freezer friendly. I like to store everything in separate containers without the sauce and reheat in the oven.
More easy dinners you will love!
If you try this recipe, leave a comment below and let me know how it turns out! Be sure to follow me on instagram and subscribe to my newsletter for more recipes.
Sweet Potato and Lemon Chicken Bowls
by: claire cary
Ingredients
Sweet Potatoes
- 2 large sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Chicken
- 1 ½ pounds chicken breast
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- ½ teaspoon cumin
- ¼ teapsoon chili powder
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon cut into discs
For serving
- 1 batch red pepper sauce click for recipe
- 2 cups cauliflower rice can sub regular rice
- 2 cups steamed or sauteed veggies of choice I like asparagus or broccoli here
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub the potatoes and cut into wedge/fry shapes.
- Drizzle with the oil, then the salt, garlic and paprika.
- Toss well to combine.
- Transfer to a baking sheet lined with parchment paper.
- Roast for 20 minutes.
- Meanwhile, cut the chicken into about 1 inch cubes, cutting off any gross bits in the process and add to a mixing bowl.
- Toss with the olive oil and all spices until well combined.
- Once the potatoes have cooked for about 20 minutes, either add the chicken to a second baking sheet with parchment paper or scoot the potatoes over and add the chicken to the same one.
- Top the chicken with the lemon slices.
- The chicken will release juice while it cooks, so it can make the potatoes a bit soggy. It helps to create some sort of separation between the two so the potatoes can actually get crispy.
- I like to either use separate baking sheets (but ones that are small enough to still fit on the same oven rack) or fold up the parchment paper so there is a division.
- Bake for an additional 15 or so minutes or until the chicken is cooked through and the potatoes are crispy.
- Serve with my red pepper sauce, cauliflower rice, your choice of veggies (arugula is delicious here!) and fresh herbs if desired.
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