Sunday Prep Chicken Sweet Potato Bowls are the kind of one-pan dinner that quietly handles your whole week. Everything roasts on a single sheet pan with warm paprika and garlic, then gets a bright finish of fresh lemon juice. Pack four containers on Sunday and weekday lunches are already sorted.
About 45 minutes start to finish, including chopping and roasting.
Per serving (makes 4): 598 cal · 47.0g protein · 51.2g carbs · 23.2g fat
Ingredients
- 20 oz chicken breast
- 3 cup sweet potato
- 1.5 cup chickpeas
- 3 cup broccoli
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 2 tbsp lemon juice
Instructions
- Heat oven to 425F. Cube sweet potato and chicken.
- Toss sweet potato, chickpeas, and broccoli with half the oil, paprika, garlic powder, salt.
- Spread on sheet pan, roast 20 minutes.
- Toss chicken with remaining oil and spices, add to pan, roast 15 more minutes.
- Finish with lemon juice. Divide into 4 containers and refrigerate up to 4 days.
Meal prep & storage
These bowls are built for batching: roast everything at once, then divide into four airtight containers and store in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 2 months and thaw overnight before reheating. Warm in the microwave for 2 to 3 minutes, adding a fresh squeeze of lemon after reheating to brighten the flavors.
Swaps
Boneless chicken thighs work beautifully in place of breast if you prefer a juicier bite, and the same goes for diced firm tofu or turkey tenderloin. Butternut squash can stand in for sweet potato, and white beans swap easily for chickpeas. If broccoli is not your thing, cauliflower or Brussels sprouts roast on the same timing.
A new high-protein recipe every day — get the weekly lineup by email.
Train for it: daily no-equipment workouts at TryThisWOD.