Go Back

Healthy Chicken and Sweet Potatoes

Healthy chicken and sweet potatoes roast together on one sheet pan for a simple dinner with tender chicken and browned, fork-tender sweet potatoes. Paprika and garlic powder add savory flavor, while the 425°F oven keeps the method easy and hands-off.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 31 minutes
Resting time 5 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp salt kosher, divided
  • 0.5 tsp black pepper divided
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large, rimmed 18x13-inch baking sheet with parchment paper.
  3. Toss the sweet potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  4. Spread the sweet potatoes in an even layer and roast for 15 minutes.
  5. Toss the chicken with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, plus the paprika and garlic powder.
  6. Remove the baking sheet from the oven and add the chicken in a single layer among the sweet potatoes.
  7. Roast for 12 to 16 minutes, until the chicken reaches 165°F and the sweet potatoes are fork-tender and browned at the edges.
  8. Let the chicken and sweet potatoes rest on the pan for 5 minutes before serving.

Notes

For even browning, spread the chicken in a single layer among the sweet potatoes. Refrigerate leftovers for 3 to 4 days; freezing is suitable. No dietary swap is needed for a dairy-free meal, as the recipe is already dairy-free.