Sweet Potato and Lemon Chicken Bowls Recipe
These roasted sweet potato and lemon chicken bowls are a flavorful and healthy meal prep option. With perfectly seasoned roasted sweet potatoes and tender lemon-infused chicken, this dish pairs wonderfully with cauliflower rice or regular rice and sautéed vegetables. Finished with a zesty red pepper sauce, it’s a balanced dinner that the whole family will enjoy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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 teaspoon 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 (recipe link)
- 2 cups cauliflower rice (can substitute regular rice)
- 2 cups steamed or sautéed veggies of choice (asparagus or broccoli recommended)
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the sweet potatoes and chicken.
- Prepare sweet potatoes: Scrub the sweet potatoes clean and cut them into wedge or fry shapes. Drizzle with olive oil, then sprinkle with salt, garlic powder, and paprika. Toss well to evenly coat.
- Roast sweet potatoes: Place the seasoned sweet potatoes on a baking sheet lined with parchment paper. Roast for 20 minutes until starting to soften and get crispy edges.
- Prepare chicken: While the potatoes roast, cut chicken breasts into roughly 1-inch cubes. Remove any undesirable bits. Place chicken in a mixing bowl and toss with olive oil, minced garlic, paprika, cumin, chili powder, lemon pepper seasoning, salt, and pepper until evenly coated.
- Add chicken to oven: After the sweet potatoes have roasted for 20 minutes, either transfer the chicken onto a second parchment-lined baking sheet or create a separation on the initial sheet so potatoes and chicken don’t mix. Top the chicken with lemon slices to infuse flavor during cooking.
- Finish roasting: Return to oven and bake an additional 15 minutes or until the chicken is fully cooked through and the sweet potatoes are crispy.
- Serve: Plate the roasted sweet potatoes and lemon chicken with red pepper sauce, cauliflower rice or regular rice, and your choice of steamed or sautéed vegetables such as asparagus or broccoli. Garnish with fresh herbs if desired.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- To maintain crispy sweet potatoes, keep a separation between chicken and potatoes while baking to prevent sogginess from chicken juices.
- Use parchment paper to line baking sheets for easier cleanup and to prevent sticking.
- The red pepper sauce adds a nice kick—adjust the amount according to your spice preference.
- For a lower-carb option, cauliflower rice is recommended instead of regular rice.
