Looking for a hassle-free dinner option that packs a punch of flavor? This Chicken and Sweet Potato Sheet Pan Meal is your answer. It’s perfect for busy weeknights or when you want to keep things simple yet satisfying. The best part? It’s completely gluten-free, making it suitable for those with dietary restrictions.
Imagine tender chicken thighs roasted to perfection alongside sweet, caramelized potatoes and vibrant vegetables. This one-pan dish not only makes cleanup a breeze, but it also delivers a comforting and hearty meal that everyone will love. Plus, it’s nutritious, providing a balance of protein and healthy carbs.
Whether you’re cooking for a family or just for yourself, this sheet pan meal is a win-win. It’s versatile – feel free to swap in your favorite seasonal veggies or use leftovers for a quick lunch the next day. Trust me, after one taste, you’ll be adding this recipe to your regular rotation.
Easy Gluten-Free Chicken and Sweet Potato Sheet Pan Meal
This Chicken and Sweet Potato Sheet Pan Meal features juicy baked chicken paired with sweet potatoes, bell peppers, and red onions. The flavors meld beautifully as they roast together, creating a delightful balance of savory and slightly sweet that will tantalize your taste buds.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken and Vegetables: In a large bowl, combine the chicken thighs, diced sweet potatoes, sliced bell pepper, and sliced red onion.
- Season: Drizzle with olive oil, garlic powder, paprika, salt, and pepper. Toss everything together until the chicken and vegetables are well coated.
- Arrange on a Sheet Pan: Spread the chicken and vegetable mixture in a single layer on a baking sheet lined with parchment paper.
- Bake: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
- Serve: Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
