You know those nights when you just want something delicious, healthy, and fast? That’s exactly why I fell in love with these chicken and sweet potato bowls for two. My husband and I stumbled upon this combo during one of our crazy-busy weeks—when takeout was tempting, but our wallets (and waistlines) begged for mercy. Turns out, tossing together juicy chicken and caramelized sweet potatoes takes barely any effort, but tastes like you put way more work into it. Plus, it’s packed with protein and fiber, so you’ll actually feel satisfied instead of reaching for snacks an hour later. Trust me, this recipe’s been our weeknight hero ever since!
Why You’ll Love These Chicken and Sweet Potato Bowls for Two
Oh, where do I even start? These bowls are basically my love language in dinner form—simple, satisfying, and packed with all the good stuff. Here’s why they’ll steal your heart too:
- Weeknight magic: From chopping to chewing, you’re looking at just 35 minutes. (Yes, even faster than pizza delivery!)
- Nutrition that doesn’t nag: Sweet potatoes give you that cozy carb hug while chicken keeps it protein-packed—no guilt, just flavor.
- One-pan wonder: Roast those taters while the chicken sizzles nearby. Minimal dishes = maximum happiness.
- Customizable cravings: Spicy? Add hot sauce. Extra greens? Toss ’em in. It’s like a choose-your-own-adventure dinner.
Seriously, these bowls are the culinary equivalent of a cozy blanket—comforting, reliable, and always just what you need.
Ingredients for Chicken and Sweet Potato Bowls for Two
Here’s everything you’ll need to make these cozy bowls come together perfectly:
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 2 medium sweet potatoes, diced into 1-inch cubes (about 2 cups)
- 1 tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup fresh spinach, loosely packed
- 1/4 cup thinly sliced red onion
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – this recipe is super flexible!
- Chicken: Turkey cutlets work great too. For vegetarians, try chickpeas or tofu (roast with the sweet potatoes).
- Sweet potatoes: Butternut squash makes a tasty swap. Frozen works in a pinch – just pat dry first.
- Spinach: Kale or arugula add nice texture. For extra crunch, try shredded cabbage.
- Seasonings: No paprika? A pinch of cayenne or chili powder adds similar warmth.
- Allergy-friendly: Use avocado oil instead of olive oil if needed. Skip the onion if sensitive.
The beauty of these bowls? They’re like a blank canvas – make ’em your own!
Equipment You’ll Need
No fancy gadgets required here—just the basics you probably already have:
- Baking sheet (for those perfect roasted sweet potatoes)
- Large skillet (cast iron is my go-to for juicy chicken)
- Mixing bowl (for tossing the sweet potatoes with oil)
- Cutting board & sharp knife (safety first—dull knives are dangerous!)
That’s it! Now let’s get cooking.
How to Make Chicken and Sweet Potato Bowls for Two
Alright, let’s get cooking! This recipe comes together in three simple steps – roast, cook, assemble. Easy peasy!
Step 1: Roast the Sweet Potatoes
First, crank that oven to 400°F (200°C) – we want it nice and hot for crispy edges! Toss your diced sweet potatoes with half the olive oil, half the salt and pepper in a mixing bowl. Spread them out on a baking sheet in a single layer – don’t crowd them or they’ll steam instead of roast. Pop them in the oven for 25 minutes, flipping halfway through. You’ll know they’re perfect when the edges get caramelized and a fork slides in easily.
Step 2: Cook the Chicken
While those taters roast, heat your skillet over medium heat. Pat the chicken dry (this helps it brown better!), then rub with paprika, garlic powder, and the remaining salt and pepper. Add the rest of the olive oil to the skillet, then cook the chicken for 6-7 minutes per side. Don’t peek too much – let it get that golden crust! The chicken’s done when it hits 165°F (75°C) inside. Pro tip: Let it rest for 5 minutes before slicing – this keeps all those delicious juices inside.
Step 3: Assemble the Bowls
Now for the fun part! Divide the roasted sweet potatoes between two bowls. Top with sliced chicken, then pile on fresh spinach and red onions. The heat from everything will slightly wilt the spinach – just enough to make it tender but still fresh. Want to get fancy? A drizzle of tahini or squeeze of lemon takes these bowls next-level delicious!
Tips for Perfect Chicken and Sweet Potato Bowls for Two
Over the years, I’ve picked up some tricks that take these bowls from good to “wow!” Here are my favorites:
- Meal prep magic: Chop sweet potatoes ahead and store them in water in the fridge—they’ll stay fresh for days! The cooked chicken keeps beautifully too.
- Spice it up: Double the paprika and garlic powder if you love bold flavors. A pinch of cinnamon in the sweet potatoes? Absolute game-changer.
- Crispy chicken secret: Let your skillet get properly hot before adding the chicken—that sizzle means perfect browning.
Oh, and always make extra sweet potatoes—they disappear fast!
Serving Suggestions for Chicken and Sweet Potato Bowls
These bowls are delicious on their own, but here’s how I love to jazz them up when I’m feeling fancy:
- Extra creamy: Top with avocado slices or a dollop of Greek yogurt
- More texture: Sprinkle with toasted pepitas or chopped walnuts
- Grain boost: Serve over quinoa or brown rice for extra staying power. For more dinner ideas, check out our recipe index!
- Bright finish: A squeeze of fresh lime juice cuts through the richness perfectly
My husband always insists on adding hot sauce – whatever makes you happy!
Storing and Reheating Chicken and Sweet Potato Bowls
Here’s the beautiful thing about these bowls—they’re almost as good reheated as they are fresh! Store everything (except fresh spinach) in an airtight container in the fridge for up to 3 days. When you’re ready to eat, I recommend reheating in a 350°F (175°C) oven for about 10 minutes—it keeps the chicken juicy and the sweet potatoes from getting mushy. Microwave works in a pinch (1-2 minutes), but the oven’s worth the extra wait. Add fresh greens right before serving for that perfect crunch!
Nutritional Information for Chicken and Sweet Potato Bowls for Two
Here’s the nutrition breakdown per serving, but remember—these are estimates (your exact amounts may vary depending on ingredient sizes and brands):
- Calories: 450
- Protein: 35g (that chicken is working hard for you!)
- Fiber: 7g (thanks to those sweet potatoes and spinach)
- Sugar: 8g (all natural from the veggies)
Pro tip: If you’re tracking closely, weigh your sweet potatoes—size differences can change the numbers more than you’d think! Understanding the nutritional content of your ingredients is key for accurate tracking.
Frequently Asked Questions
I get asked about these chicken and sweet potato bowls all the time – here are the answers to the questions that pop up most often!
Can I use frozen sweet potatoes?
Absolutely! Just pat them really dry first (I squeeze them in a clean kitchen towel) to prevent sogginess. You might need to roast them 5 minutes longer since they release more moisture.
How can I adjust the spice level?
For milder bowls, skip the paprika or use sweet paprika instead. Want more heat? Add a pinch of cayenne to the chicken rub or drizzle with sriracha at the end!
Can I make this vegetarian?
Totally! Swap chicken for chickpeas (roast them with the sweet potatoes) or crispy tofu. The spice blend works great on plant-based proteins too. If you are looking for other great dinner ideas, check out our collection!
Why does my chicken turn out dry?
Two culprits: overcooking (stick to 165°F!) and skipping the resting time. Those 5 minutes post-cooking let juices redistribute – patience pays off!
Share Your Chicken and Sweet Potato Bowls for Two
Nothing makes me happier than seeing your kitchen creations! Did you add a fun twist? Snap a pic and tag me—I’d love to cheer you on. Leave a rating below too if these bowls became your new weeknight favorite (like they did for us!). Happy cooking!
Print
35-Minute Chicken and Sweet Potato Bowls for Two – Delicious & Easy
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A simple, nutritious meal with chicken and sweet potatoes, perfect for two.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, diced
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup fresh spinach
- 1/4 cup sliced red onion
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes.
- Season chicken with paprika, garlic powder, salt, and pepper.
- Cook chicken in a skillet over medium heat for 6-7 minutes per side.
- Slice chicken and divide between two bowls with roasted sweet potatoes.
- Top with fresh spinach and red onion.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (75°C).
- Swap spinach for kale if preferred.
- Add a drizzle of hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken, sweet potato, healthy, bowl, meal prep