← All recipes · Dinner for four
Sweet Potato Chicken Bowl
Roasted sweet potato with seasoned chicken and broccoli.
$18.14 estimated ingredients
Ingredients
- sweet potato — 2 each Store item: Sweet Potato $1.49
- chicken — 1 lb Store item: Knorr ® Chicken Bouillon $2.49
- broccoli — 2 cup Store item: Broccoli Crown $2.29
- oil — 3 tbsp Store item: Blue Bonnet Vegetable Oil Sticks $1.39
- paprika — 1 tsp Store item: Simple Truth Organic® Paprika Shaker $3.49
- salt — 0.5 tsp Store item: Maldon® Sea Salt Flakes $6.99
Tap an ingredient name to open the matched store product (or search). Use Add to list to save it on your grocery list for shopping or printing.
How to prepare
About this recipe
Sweet Potato Chicken Bowl roasts cubed sweet potato and broccoli with paprika-spiced pan-seared chicken—a colorful, nutrient-dense dinner bowl. This american recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 35 minutes of cooking.
What you will need ready
- 2 sweet potato
- 1 lb chicken
- 2 cup broccoli
- 3 tbsp oil
- 1 tsp paprika
- 0.5 tsp salt
Step-by-step
- Preheat oven to 400°F. Peel and cube 2 sweet potato into ¾-inch pieces.
- Toss sweet potato with 2 tablespoons 3 tbsp oil, 1 tsp paprika, and half the 0.5 tsp salt.
- Spread on a sheet pan; roast 20 minutes.
- Add 2 cup broccoli florets to the pan; roast 10 more minutes until tender and caramelized.
- Season 1 lb chicken with remaining 0.5 tsp salt and pepper.
- Pan-sear chicken in oil over medium-high 6–7 minutes per side until 165°F.
- Rest chicken 5 minutes; slice.
- Divide roasted vegetables among bowls.
- Top with sliced chicken.
- Serve immediately.
Serving
Serve as a complete bowl. Meal prep friendly—reheat components separately up to 4 days.
Cook tips
- Uniform sweet potato cubes roast evenly.
- Do not overcrowd the sheet pan.
- Chicken rests juicier when sliced after resting.
- Paprika adds color and mild smoke.