Make quick work of feeding the family with this sheet pan Sweet Potato Chicken Bowls recipe that works as a meal prep idea or as a family meal. In under 30 minutes, you can cook up a delicious dinner that’s endlessly adaptable for the unique eaters at your table.

sweet potato chicken meal prep bowls

Sweet Potato Chicken Bowls

It can be hard to find inspiration to try new meals when you never know what the kids will like, but this sheet pan meal is perfect because the kids can eat the components separate and us parents can have them mixed together in a delicious bowl.

And this works for meal prep too: The recipe can be used to make 4 lunches for an adult, 3 lunches for each yourself and a child, or 2 lunches for yourself, a toddler, and a baby. It’s a perfect way to ensure some variety at lunch, but doesn’t require hours in the kitchen on the weekend.

TIP: If you want to try to set yourself up with a healthy meal at lunch time, save money and avoid buying takeout for your work lunch—or are looking for a balanced 30 minute dinner—this is a great idea to try.

ingredients in chicken and sweet potato

Ingredients You Need

To make this recipe, you’ll need:

  • sweet potato
  • zucchini
  • chicken
  • olive oil
  • salt
  • garlic powder

TIP: You can use chicken thighs or chicken breast. If you want to save time on chopping, you can buy chopped sweet potato in many produce aisles.

how to make sweet potato chicken bowls step by step

Step-by-Step Instructions

Here’s a look at the process involved in this recipe. This is fairly straight forward, but you will be cooking all three foods at once so if there’s a way to occupy the kids until everything is into the oven, that would be helpful. (I know that may be a big ask!)

  1. Peel and dice the sweet potato.
  2. Prep the chicken. Start roasting the sweet potato and the chicken in the oven.
  3. Dice the zucchini and add it to the oven with the sweet potato.
  4. Remove everything from the oven. Serve with desired toppings and sauce to make bowl.

TIP: Round out any packed meal with fruit, dessert, or any other food you’d like to add. Let everything cool if you plan to store and pack it for a future meal.

sweet potato bowl parent serving in white bowl

Can I add more flavor to my servings of this recipe?

Yes! I love adding feta, lemon, and avocado, a mix of plain yogurt or sour cream and salsa, a little Everything Bagel Seasoning, reduced-sodium soy sauce, Cucumber Sauce, Tahini Sauce, Ranch dip, and/or anything else that sounds good to you.

This is an easy way to vary the same base food throughout the week if you eat it multiple times.

chicken and sweet potato lunch prep for family

Best Storage Containers for Packed Lunches

You can find my favorite lunchboxes here. I also like the Wean Green glass containers for adult lunches and baby lunches since they are easy to store and reheat. They also last for years and years!

chicken-and-sweet-potato-in-containers

Tips for Making the Best Chicken and Sweet Potato Bowls

  • Store containers in the fridge for 3-5 days if making for meal prep.
  • This meal can be warmed up or served cool or at room temperature.
  • For a baby, shred or finely chop the chicken. It will be softer and easier to chew if warmed slightly.
  • Feel free to swap out the zucchini for yellow squash or asparagus. Swap out the sweet potato for regular potato.
  • Find more information for making Roasted Sweet Potatoes here.
  • Find more information for making perfect Roasted Zucchini here.
  • If making to share with a baby, you can leave the food unsalted and salt your portion.
  • Serve with cherry tomatoes, diced avocado, diced or crumbled cheese, as desired.
  • Top with Caesar, Ranch, a mix of salsa and sour cream (my fav!), Cucumber Sauce, or tahini.

I’d love to hear your feedback if you try this recipe, so please comment below to share!

This post was first published January 2020.

chicken-and-sweet-potato-bowls-for-kid-and-parent

Sweet Potato Chicken Bowls (Easy Meal Prep)

You can meal prep this recipe to have ready for future lunches or dinners to share with the kids or you can make it as a family dinner. Add flavor to your bowl with the optional ingredients.
5 from 1 vote
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine American
Course lunch
Calories 487kcal
Servings 4 -6 servings

Ingredients

  • 2 medium sweet potatoes (about 4 cups diced)
  • 4 tablespoons olive oil, divided
  • 1 pound chicken thighs (or breast)
  • 2 small zucchini (about 4 cups diced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Optional: avocado, cherry tomatoes, lemon juice, reduced-sodium soy sauce, Cucumber Sauce, Tahini Sauce, a mix of salsa and sour cream, and/or anything else that sounds good to you!

Instructions

  • Preheat the oven to 425 degrees F. Coat two rimmed sheet pans with nonstick spray.
  • Peel and dice the sweet potato. Place it on the sheet pan. Toss with 2 tablespoons of the olive oil and spread into an even layer on one half of the tray (to leave space for the zucchini). Sprinkle with some of the salt.
  • Add the chicken to the second sheet pan. Drizzle with 1 tablespoon olive oil and turn to coat. Sprinkle with some of the salt and the garlic powder.
  • Place both pans into the oven and set the timer for 12 minutes.
  • Meanwhile, dice the zucchini. Place into a bowl and toss with the remaining 1 tablespoon oil.
  • When the timer goes off on the oven, add the zucchini to the sheet pan with the sweet potato, spreading out evenly. Set the timer for another 12 minutes, or until the chicken is cooked through, juices run clear, and the internal temperature is 165 degrees F.
  • Remove sheet pans from the oven.
  • Portion out the foods into bowls or containers as desired with optional toppings and sauces.

Notes

  • Store containers in the fridge for 3-5 days if making for meal prep.
  • This meal can be warmed up or served cool or at room temperature.
  • For a baby, shred or finely chop the chicken. It will be softer and easier to chew if warmed slightly.
  • Feel free to swap out the zucchini for yellow squash or asparagus. Swap out the sweet potato for regular potato.
  • Find more information for making Roasted Sweet Potatoes here.
  • Find more information for making perfect Roasted Zucchini here.
  • If making to share with a baby, you can leave the food unsalted and salt your portion.
  • Serve with cherry tomatoes, diced avocado, diced or crumbled cheese, as desired.
  • Top with Caesar, Ranch, a mix of salsa and sour cream (my fav!), Cucumber Sauce, or tahini.

Nutrition

Calories: 487kcal, Carbohydrates: 26g, Protein: 21g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 303mg, Potassium: 871mg, Fiber: 4g, Sugar: 7g, Vitamin A: 16316IU, Vitamin C: 20mg, Calcium: 59mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    My family loved this recipe! Easy to customize.
    Added a sliced red onion to the pan and topped bowl with crumbled goat cheese and Annie’s roasted red pepper dressing. Yum! Great idea. I’m planning on making again for family staying from out of town the week after Christmas.