Garlic Herb Chicken and Sweet Potato Sheet Pan Meal Prep Recipe
A wholesome and flavorful Garlic Herb Chicken and Sweet Potato Sheet Pan Meal Prep that combines tender chicken, roasted sweet potatoes, and vibrant vegetables all cooked together for an easy, healthy, and delicious weeknight dinner or make-ahead meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Meal Prep, Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables
- 1 sweet potato, peeled and diced into 1/2-inch pieces
- 1 large broccoli, cut into florets (about 3 cups)
- 1 red bell pepper, deseeded and cut into wedges
- 1 medium red onion, cut into wedges
Protein
- 21 ounces boneless skinless chicken breasts, diced into 1 1/4-inch pieces
Herbs & Seasonings
- 4 cloves garlic, crushed or finely chopped (divided)
- 2 teaspoons dried oregano (divided)
- 2 teaspoons dried basil (divided)
- 2 teaspoons dried parsley (divided)
- 1 pinch salt (plus extra for seasoning)
- 1 pinch ground black pepper (plus extra for seasoning)
Oils
- 1/4 cup olive oil (divided)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables and chicken.
- Prepare and Roast Sweet Potatoes: Line a large rimmed baking sheet with parchment paper or aluminum foil. Spread the diced sweet potatoes on the tray and drizzle with 1 tablespoon of olive oil. Add 1 crushed garlic clove, 1/2 teaspoon each of dried oregano, basil, and parsley. Toss well to coat the sweet potatoes evenly, season with a pinch of salt and pepper, then spread them out in an even layer. Cover the tray with foil and roast in the oven for 20 minutes. This will allow the sweet potatoes to start softening.
- Add Chicken and Other Vegetables: After 20 minutes, remove the tray from the oven. Arrange the diced chicken, broccoli florets, red pepper wedges, and red onion wedges around the partially cooked sweet potatoes on the sheet pan.
- Season and Toss Everything: Drizzle the remaining olive oil over the chicken and vegetables. Add the remaining 3 crushed garlic cloves along with the remaining dried oregano, basil, and parsley. Toss everything together on the pan to ensure everything is well coated with oil, garlic, and herbs. Season with additional salt and pepper to taste.
- Roast Until Cooked: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes. Turn the chicken and vegetables once halfway through cooking. The meal is done when the chicken is cooked through with no pink inside and the vegetables are tender.
- Serve or Store for Meal Prep: Serve the sheet pan meal immediately for a fresh dinner or allow it to cool to room temperature. Divide into four meal prep containers for ready-made lunches or dinners throughout the week.
Notes
- Make sure to cut the sweet potatoes into uniform pieces to ensure even roasting.
- Covering the sweet potatoes initially with foil helps them soften faster without drying out.
- Turning the chicken and vegetables during the second roasting helps with even cooking and browning.
- This recipe can be easily customized with your favorite vegetables or herbs.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
