Life gets busy, but delicious dinners don’t have to be complicated. This chicken and sweet potato sheet pan dinner is my absolute go-to for a healthy, flavorful meal with minimal cleanup. It’s truly a weeknight wonder!
Key Ingredients & Substitutions
- Chicken: Use boneless, skinless chicken breasts or thighs. Thighs stay a bit more moist.
- Sweet Potatoes: Cubed evenly. Regular potatoes work too, but sweet potatoes add a lovely sweetness.
- Onions: Red or yellow onions add great flavor. Skip them if you’re not a fan.
- Broccoli: Fresh broccoli florets. Asparagus or bell peppers are great alternatives.
- Olive Oil: Or any neutral cooking oil you prefer.
- Smoked Paprika: Adds a smoky depth. Regular paprika is fine if you don’t have smoked.
- Garlic Powder: Essential for flavor. Fresh minced garlic works too, but can burn easily.
Ingredients
Main:
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 head broccoli, cut into florets
- 1 red onion, cut into wedges
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: Large baking sheet, large mixing bowl
Step-by-Step Instructions
1. Prep Your Ingredients
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step makes all the difference!
2. Combine & Season
In a large mixing bowl, add the cubed chicken, sweet potatoes, broccoli florets, and red onion wedges. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, oregano, salt, and pepper. Toss everything together until well coated.
3. Spread on the Sheet Pan
Spread the seasoned chicken and vegetables in a single layer on your prepared baking sheet. Make sure not to overcrowd the pan, as this helps everything cook evenly and get a nice sear. If your pan is too full, use two.
4. Roast to Perfection
Bake for 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. For extra crispiness, you can broil for the last 2-3 minutes, keeping a close eye on it. Your delicious chicken and sweet potato dinner is almost ready!
Storage Instructions
Store any leftover chicken and sweet potato sheet pan dinner in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a warm oven until heated through.
Frequently Asked Questions (FAQ)
Can I use frozen vegetables?
Yes, you can! Just note that frozen veggies might release more water, so they might not get as crispy.
How do I know the chicken is cooked?
Chicken is fully cooked when its internal temperature reaches 165°F (74°C). The juices should also run clear.
Can I make this spicier?
Absolutely! Add a pinch of cayenne pepper or red pepper flakes to your seasoning mix for a kick.
What other vegetables can I add?
Bell peppers, zucchini, carrots, or Brussels sprouts are all great additions to this sheet pan dinner.
Can I prepare this ahead of time?
You can chop all the vegetables and chicken the day before and store them separately. Toss with seasoning just before baking.
Is this recipe good for meal prep?
Yes, it’s perfect for meal prep! Divide portions into containers for quick lunches or dinners throughout the week.