5-Ingredient Sheet Pan Chicken with Sweet Potatoes and Peppers
Indulge in the comforting flavors of 5-Ingredient Sheet Pan Chicken with Sweet Potatoes and Peppers. This easy weeknight meal combines succulent chicken, caramelized sweet potatoes, and vibrant bell peppers, all roasted to perfection on a single sheet pan. With minimal prep and clean-up, you can enjoy a delicious dinner that impresses family and friends alike—perfect for busy evenings or unexpected guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (1.5 lbs)
- 2 medium sweet potatoes, cubed (about 2 cups)
- 2 bell peppers, sliced (1 red, 1 yellow)
- 3 tbsp extra virgin olive oil
- 2 tsp seasoning blend (garlic powder, paprika, salt, and pepper)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel sweet potatoes if desired; cut into bite-sized cubes along with the bell peppers.
- In a large bowl, toss sweet potatoes and bell peppers with olive oil and seasoning blend until evenly coated.
- Spread the vegetables on a baking sheet in an even layer; nestle chicken breasts among the veggies.
- Roast in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are fork-tender.
- Serve immediately or let everyone serve themselves straight from the pan.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For added flavor, marinate the chicken in your favorite spices beforehand. Substitute sweet potatoes with regular potatoes or include seasonal vegetables like zucchini or broccoli for variety. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 350°F (175°C) for best results.