Name: Chicken breasts with sweet potatoes and roasted vegetables – a fit sheet-pan meal
Total time: 50 min
Yield: 3 servings
Ingredients: 600 g chicken breasts; 600 g sweet potatoes (yams); 1 red bell pepper; 1 small zucchini; 1 red onion; 3 cloves of garlic; 3 tablespoons olive oil; 1.5 teaspoons of salt; 0.5 teaspoon freshly ground pepper; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon ground sweet paprika; 0.25 teaspoon smoked paprika (optional, for a stronger flavor); 1 tablespoon lemon juice

Chicken breasts with sweet potatoes and roasted vegetables – a fit sheet-pan meal

Chicken breasts with sweet potatoes and roasted vegetables are exactly the kind of dish you want up your sleeve when you need something healthy, simple and ideally "for multiple days." Everything is prepared on one sheet pan — no complicated sauces or three pots at once. Just chop the sweet potatoes and vegetables, marinate the chicken in a simple herb mix, put everything in the oven and let the heat do the rest. The result is juicy meat, sweet sweet potatoes, colorful vegetables and minimal dishes. A meal that works great as a quick family dinner or a fit packed lunch for the next day.

⏱ 50 min● easy♨ 3 servings

Step by step

Instructions

0 z 8

1Step 1Trim chicken breasts of excess membranes and any fat. Slice larger pieces lengthwise in half so they cook evenly and don’t dry out. Put the meat in a small bowl. Add 1 tablespoon olive oil, lemon juice, a pinch of salt, pepper, half the garlic pressed, and half the herb mixture (thyme, rosemary, paprikas). Coat the meat well in the marinade, cover the bowl and ideally let rest for 15 minutes, or longer if you have time.
2Step 2Meanwhile, prepare the vegetables. Peel the sweet potatoes, rinse and cut into small cubes or wedges so they roast in roughly the same time as the chicken breasts. Remove the seeds from the bell pepper and cut into strips or smaller pieces. Wash the zucchini and slice into half-moons. Peel the red onion and cut into thicker crescents so they caramelize nicely in the oven.
3Step 3Fill a larger bowl with the chopped sweet potatoes and vegetables. Add the remaining 2 tablespoons olive oil, the other half of the pressed garlic, the rest of the thyme, rosemary and paprikas, and season with salt and pepper to taste. Mix everything thoroughly by hand or with a spatula so the oil and spices coat every piece of vegetable.
4Step 4Preheat the oven to 200 °C (top and bottom heat). Line a baking sheet or roasting pan with parchment paper if you don’t want to scrub burnt edges. Spread the vegetables and sweet potatoes in a single even layer on the sheet so they roast rather than steam.
5Step 5Take the chicken breasts out of the marinade and place them on the vegetables – ideally so they rest on the sweet potatoes and bell pepper, not directly on the bottom of the pan. This way the juices from the meat will drip into the vegetables during roasting and everything will gain great flavor. You can spoon the remaining marinade lightly over the meat and vegetables.
6Step 6Put the sheet pan into the preheated oven and roast for about 30–35 minutes. Halfway through you can pull the pan out, gently stir the vegetables and turn the meat so it browns evenly on both sides. The sweet potatoes should soften and caramelize slightly at the edges; the meat should be juicy but no longer pink inside.
7Step 7Once the chicken is cooked, remove the pan from the oven and let the food rest for a few minutes. You can cut one piece of meat open – if no pink juices run out and the inside is white, it’s done. Finally, sprinkle everything with chopped fresh parsley or cilantro.
8Step 8Serve straight from the pan – put a portion of sweet potatoes with vegetables on a plate and add a piece of chicken. If you like, add a simple yogurt dip (plain yogurt, a pinch of salt, pepper, lemon juice and crushed garlic). The dish also works great on its own without any side – the sweet potatoes replace regular potatoes or a portion of rice.

Kitchen tip

If you plan meals for containers, bake a larger batch at once. After baking let the chicken and vegetables cool slightly, then divide into containers and store in the fridge. When reheating it’s better to use lower power (or an oven) so the chicken breasts don’t dry out. The sweet potatoes and vegetables will still taste good the next day.

Customize this recipe

Variants and alternatives

Spicy version: add a pinch of chili or cayenne pepper to the meat marinade. The chicken will have a pleasant kick while still being suitable as a fit lunch.

Approximate per serving

Nutritional values

Energie480 kcalProteins38 gSacharidy42 gTuky16 g

Chicken breasts with sweet potatoes and roasted vegetables – a fit sheet-pan meal

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

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Write a comment Cancel reply

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