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Sheet Pan Chicken and Sweet Potato Bowls for Two

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the Sheet Pan
  • 1 large sweet potato peeled and cubed (about 1.5 cups)
  • 1 boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For the Bowls
  • 2 cups cooked quinoa or brown rice
  • 1 cup fresh spinach or kale
  • 1/4 cup chopped avocado
  • 2 tablespoons Greek yogurt or sour cream for topping

Method
 

Prepare and Season
  1. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, toss the cubed sweet potato with 1/2 tablespoon of olive oil, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of oregano, salt, and pepper.
  3. Spread the sweet potatoes in a single layer on one half of the prepared baking sheet.
Roast the Chicken and Potatoes
  1. In the same bowl, toss the cubed chicken with the remaining 1/2 tablespoon of olive oil and the remaining seasonings.
  2. Spread the chicken in a single layer on the other half of the baking sheet.
  3. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the sweet potatoes are tender and lightly caramelized.
Assemble the Bowls
  1. Divide the cooked quinoa or brown rice between two bowls.
  2. Top the rice with the fresh spinach or kale, followed by the roasted chicken and sweet potatoes.
  3. Garnish each bowl with chopped avocado and a dollop of Greek yogurt or sour cream.
  4. Serve immediately.