By Jon Doe
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.
Preheat oven to 400°F. Cut potatoes into wedge/fry shapes and toss with oil, salt, garlic, and paprika. Roast until cooked.
Meanwhile, cut chicken into 1-inch cubes and toss with olive oil and spices.
Add chicken to a baking sheet with lemon slices on top. Bake until chicken is cooked and potatoes are crispy.
Serve with red pepper sauce, cauliflower rice, veggies, and herbs if desired.
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