If you love a meal that’s simple, nourishing, and packed with flavor, this one’s for you. This sheet pan bake combines lean protein, fiber-rich sweet potatoes, healthy fats, and bold seasoning for a balanced dinner that works just as well for meal prep as it does for a weeknight family meal. It’s sweet, savory, slightly spicy, and comes together on one pan.
Prep Time
10 minutes
Cook Time
35 minutes
Serves
4
Ingredients
For the bake:
- 3 medium boneless, skinless chicken breasts
- 3 sweet potatoes, diced
- ½ red onion, sliced
- 1 jalapeño, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt and black pepper, to taste
For topping:
- Crumbled feta cheese
- Honey, for drizzling
- Sliced avocado (for serving)
Steps
1
Preheat the oven to 425°F and line a baking sheet with foil or parchment paper.
2
Prep the ingredients. Cut the chicken and sweet potatoes into bite-sized pieces. Slice the red onion. Add everything (except the jalapeño) to a large mixing bowl.
3
Season. Drizzle with olive oil and toss to coat. Sprinkle with garlic powder, paprika, cayenne, salt, and pepper. Mix well so everything is evenly seasoned.
4
Bake. Spread the mixture evenly onto the prepared baking sheet in a single layer. Bake for 30 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are tender.
5
Add toppings. Remove from the oven and sprinkle with sliced jalapeño and crumbled feta. Drizzle lightly with honey.
6
Broil. Turn the oven to broil and cook for 3–5 minutes, just until the feta softens and the edges begin to caramelize. Keep a close eye on it.
7
Serve. Finish with an extra drizzle of honey and more feta if desired. Serve warm with sliced avocado on top or on the side.
