Sheet Pan Chickpea Chicken Bowls are a one-pan dinner that layers tender chicken, roasted sweet potato, crisp broccoli, and golden chickpeas with warm paprika and garlic. It comes together on a single tray with almost no cleanup, which makes it a reliable pick when the week gets loud and you still want a real bowl on the table.
About 30 minutes start to finish, including 10 minutes of prep and 15 to 20 minutes of roasting.
Per serving (makes 4): 373 cal · 39.0g protein · 30.5g carbs · 11.1g fat
Ingredients
- 20 oz chicken breast
- 1.5 cup chickpeas
- 3 cup broccoli
- 2 cup sweet potato
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp garlic
Instructions
- Heat oven to 425F. Cube chicken and sweet potato, cut broccoli into florets, drain chickpeas.
- Toss everything on one sheet pan with olive oil, paprika, minced garlic, salt and pepper.
- Spread in four sections and roast 15 minutes until chicken is cooked through.
- Divide into bowls and serve.
Meal prep & storage
This recipe doubles easily on a second sheet pan and portions cleanly into four containers for grab-and-go lunches. Store cooled bowls in the fridge for up to 4 days, or freeze the chicken and chickpea mix for up to 2 months. Reheat in the microwave for 90 seconds to 2 minutes, or warm in a 350F oven for 8 to 10 minutes so the broccoli and sweet potato keep some texture.
Swaps
Swap the chicken breast for boneless thighs, turkey cutlets, or extra-firm tofu cubes using the same roasting time. Butternut squash or Yukon gold potatoes stand in well for sweet potato, and cauliflower or green beans can replace the broccoli. If you are out of paprika, try smoked paprika, chili powder, or a shawarma blend to keep the warm, savory character.
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