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Sweet Potato Chicken Bowls (Easy Meal Prep)

Amy Palanjian
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.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course lunch
Cuisine American
Servings 4 -6 servings
Calories 487 kcal


  • 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!


  • 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.


  • 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.


Calories: 487kcalCarbohydrates: 26gProtein: 21gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 111mgSodium: 303mgPotassium: 871mgFiber: 4gSugar: 7gVitamin A: 16316IUVitamin C: 20mgCalcium: 59mgIron: 2mg
Keyword chicken and sweet potato
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!