Chicken and Sweet Potato Bowls for Two are your answer to that 6:30 p.m. hunger panic. You know the drill—you open the fridge and see some chicken, a couple sweet potatoes, and a lonely broccoli crown. Instead of falling back on boring, you can whip up something cozy, healthy, and totally satisfying in less than an hour. Yep, this bowl has your back.
These bowls are balanced, filling, and absolutely bursting with flavor. We’re talking juicy skillet-seared chicken, caramelized roasted sweet potatoes, and bright, tender broccoli—all topped off with a sprinkle of fresh parsley and maybe even a squeeze of lemon if you’re feeling zesty. This dish is easy enough for a Tuesday night and cute enough for a date night in.
Whether you’re meal prepping or cooking something fresh for you and your person (or future leftovers-you), this is the kind of easy dinner for two that hits all the right notes: high in protein, naturally gluten-free, and customizable to your heart’s content.
Why Choose Chicken and Sweet Potato Bowls?
Let me tell you why this combo is basically the dinner MVP:
- Chicken is a lean, protein-packed hero. It fuels your body, keeps you full, and cooks up in no time.
- Sweet potatoes offer natural sweetness, slow-digesting carbs, and a whole lotta fiber.
- Add broccoli and you’ve got a trifecta of health: vitamins, fiber, and crunch.
This dish is a total win for anyone looking for nutritious bowls for two, high-protein dinner ideas, or just something that tastes as good as it looks on Instagram.
Plus, the colors! The caramel brown on those sweet potatoes, the golden sear on the chicken, the vibrant green from the broccoli—hello, gorgeous dinner plate.
Ingredients List
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (optional)
Optional Add-Ons:
- Avocado slices
- Feta cheese
- Chili flakes or hot sauce
- Balsamic glaze
- Pumpkin seeds
- Cooked chickpeas
Instructions: How to Make It
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). In a mixing bowl, toss your cubed sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
Roast for 20–25 minutes, stirring halfway through, until they’re golden and slightly crispy on the edges. These are gonna bring that savory-sweet magic to your bowl.
2. Cook the Chicken
While the potatoes are roasting, season your chicken breasts with salt, pepper, and a pinch more paprika if you like.
Heat a skillet over medium-high heat and drizzle in a little olive oil. Cook the chicken for 6–7 minutes per side, or until the internal temperature hits 165°F (74°C). Let it rest for a few minutes, then slice it up.
3. Steam the Broccoli
You can do this the old-school way in a steamer basket, or toss the florets in a microwave-safe bowl with a splash of water, cover, and microwave for about 5 minutes. Either way, you want them tender but still bright green.
4. Assemble the Bowls
Time to put it all together! Start with a base of sweet potatoes, add your broccoli and sliced chicken, then garnish with chopped parsley. Optional: give it a little lemon love with a wedge on the side.
Feeling extra? Drizzle on some balsamic glaze, toss in avocado slices, or sprinkle with chili flakes.
Tips for Perfect Bowls
- Make it spicy: Add cayenne, jalapeños, or a good glug of hot sauce.
- Pump up the protein: Boiled eggs, chickpeas, or even tofu work great here.
- Meal prep like a champ: Store components separately in airtight containers. These bowls hold up in the fridge for up to 4 days.
- Avocado dressing upgrade: Blend 1 ripe avocado with 1 tbsp lime juice, 1 tbsp Greek yogurt (or dairy-free alternative), salt, pepper, and a splash of water. Boom. Creamy, tangy heaven.
Why You’ll Love This Recipe
- Ready in under 45 minutes
- One-pan friendly with a skillet and a sheet pan
- Nutrient-dense and gluten-free
- Works for Whole30 and paleo diets with simple swaps
- Perfect for two but easy to double for leftovers
And honestly? It just tastes like something you should be paying $15 for at a trendy cafe.
Conclusion
There you have it—your new go-to for those “what the heck do I make for dinner?” nights. Chicken and Sweet Potato Bowls for Two are easy, healthy, and super satisfying.
Want to jazz it up?
- Add a sweet side like these honey sweet potato salads
- Try pairing with a fresh tomato cucumber salad
- Add a protein punch with these crispy garlic chicken bites
Serving and Storage Tips
Serving Ideas:
- Best served warm (but also good cold if you’re into that)
- Add a squeeze of lemon or a drizzle of tahini
- Serve with crispy oven-style potatoes
Storage:
- Store chicken, sweet potatoes, and broccoli separately
- Lasts 4 days in the fridge
- Freeze for up to 3 months
- Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave covered
- Keep dressings and fresh herbs in a separate container
FAQs
Absolutely. Cook everything, store it in containers, and assemble when you’re ready to eat.
Yep! Use spinach, kale, bell peppers, carrots, or even roasted Brussels sprouts.
Go for it. Just adjust the cooking time—they might need a few more minutes depending on thickness.
Add hot sauce, chili flakes, cayenne pepper, or sliced jalapeños right into the skillet.
Printable Recipe Card
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Chicken and Sweet Potato Bowls for Two
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 tablespoon fresh parsley (for garnish)
- Lemon wedges (optional)
- Optional Add-Ons:
- Avocado slices
- Feta cheese
- Chili flakes or hot sauce
- Balsamic glaze
- Pumpkin seeds
- Cooked chickpeas
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, stirring halfway.
- Season chicken breasts with salt, pepper, and a bit of paprika. Heat a skillet with olive oil over medium-high heat and cook chicken 6–7 minutes per side until internal temp reaches 165°F (74°C). Let rest, then slice.
- Steam broccoli until tender, about 5 minutes. Use a steamer basket or microwave with a splash of water.
- Assemble bowls with sweet potatoes, broccoli, and sliced chicken. Garnish with parsley and optional lemon wedge. Add any extra toppings you like.
Notes
Store components separately for meal prep. Lasts 4 days in the fridge and up to 3 months frozen. Reheat at 350°F for 10–15 minutes or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked and Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 115mg
Looking for more healthy chicken ideas?
Enhance your bowls with a tangy Mexican corn side
For variety, try this flavorful lime chicken bowl
Get inspired by this creamy garlic herb chicken variation
For more great Platings and Pairings recipes, be sure to follow me on Pinterest and Facebook.