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+ servings
5 from 2 votes

Sweet Potato and Lemon Chicken Bowls

by: claire cary

These roasted sweet potato and lemon chicken bowls are the perfect meal prep dinner recipe. Serve with rice or cauliflower rice, sauteed veggies and my red pepper sauce for a simple and flavorful recipe the whole family will love.
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Prep: 15 mins
Cook: 30 mins
Total: 45 mins
6

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 teapsoon 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 click for recipe
  • 2 cups cauliflower rice can sub regular rice
  • 2 cups steamed or sauteed veggies of choice I like asparagus or broccoli here

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Scrub the potatoes and cut into wedge/fry shapes.
  • Drizzle with the oil, then the salt, garlic and paprika.
  • Toss well to combine.
  • Transfer to a baking sheet lined with parchment paper.
  • Roast for 20 minutes.
  • Meanwhile, cut the chicken into about 1 inch cubes, cutting off any gross bits in the process and add to a mixing bowl.
  • Toss with the olive oil and all spices until well combined.
  • Once the potatoes have cooked for about 20 minutes, either add the chicken to a second baking sheet with parchment paper or scoot the potatoes over and add the chicken to the same one.
  • Top the chicken with the lemon slices.
  • The chicken will release juice while it cooks, so it can make the potatoes a bit soggy. It helps to create some sort of separation between the two so the potatoes can actually get crispy.
  • I like to either use separate baking sheets (but ones that are small enough to still fit on the same oven rack) or fold up the parchment paper so there is a division.
  • Bake for an additional 15 or so minutes or until the chicken is cooked through and the potatoes are crispy.
  • Serve with my red pepper sauce, cauliflower rice, your choice of veggies (arugula is delicious here!) and fresh herbs if desired.

Notes

You can sub the chicken breast for chicken thigh if you prefer!
Serving: 1bowl / Calories: 332kcal / Carbohydrates: 28g / Protein: 28g / Fat: 13g / Fiber: 5g / Sugar: 6g

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