Chicken Parmesan Sweet Potato Bowl takes those familiar chicken Parmesan flavors and turns them into a hearty bowl with roasted sweet potatoes instead of pasta.
The sweet potatoes roast in the oven as the chicken cooks on the stovetop, so most of the 50-minute cooking time overlaps.
This is a High Protein dinner with 46 grams of protein per serving. The chicken gets coated in warm marinara, then each bowl is finished with mozzarella, Parmesan, and a little fresh basil.
That cheesy tomato topping against the lightly browned sweet potatoes is a really nice change from the usual chicken-and-pasta dinner.
It’s also great for meal prep. Keep the cheese and basil separate if preparing the bowls ahead, then add them after reheating.
Why You’ll Love This Chicken Parmesan Sweet Potato Bowl
All the Chicken Parmesan Flavor Without Breading
The chicken is seasoned and browned directly in the skillet, then coated with marinara. You still have the tomato, mozzarella, Parmesan, and basil that give chicken Parmesan its familiar flavor.
46 Grams of Protein Per Serving
Each bowl has a generous portion of chicken and cheese, bringing the protein to 46 grams per serving. It’s filling enough to stand on its own for dinner.
Roasted Sweet Potatoes Change Things Up
Sweet potatoes work surprisingly well with marinara and Parmesan. Their slightly sweet flavor gives the bowl a nice contrast without making dinner taste sweet.
Good for Making Ahead
The chicken and roasted sweet potatoes both reheat well, so this is an easy one to portion into containers for lunches or dinners later in the week.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be substituted for the chicken breasts. Cooking time may vary slightly, so check that the chicken reaches 165°F.
Part-Skim Mozzarella
Reduced-fat shredded Italian cheese blend can be used instead.
Parmesan Cheese
Pecorino Romano is a good substitute if a slightly sharper, saltier cheese is preferred.
Fresh Basil
Fresh parsley can be used when basil isn’t available. The flavor will be different, but it still works well with the marinara and Parmesan.
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Chicken Parmesan Sweet Potato Bowl
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Equipment
Ingredients
Sweet Potato:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasonings
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Bowls:
- 1½ cups marinara sauce
- ¾ cup shredded part-skim mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tablespoon chopped fresh basil
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Drizzle the sweet potatoes with 2 teaspoons olive oil and season with garlic powder, Italian seasoning, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Bake for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F.
- Reduce the heat to medium-low. Add the marinara sauce and stir until the chicken is evenly coated. Cook for 2 to 3 minutes, or until the sauce is heated through.
- Divide the roasted sweet potatoes evenly among 4 bowls. Divide the chicken and marinara mixture among the bowls.
- Top each bowl with mozzarella cheese, Parmesan cheese, and chopped basil.
Notes
Tips and Tricks
Give the sweet potatoes room – Spread them out rather than crowding the baking sheet. They’ll brown better around the edges. Cut evenly sized pieces – Keeping the sweet potato cubes close to ½ inch helps them finish cooking at about the same time. Watch the marinara – Once the sauce goes into the skillet, lower heat is enough. A hard simmer can make the sauce splatter and reduce too quickly. Add the cheese while everything is hot – The heat from the chicken, sauce, and sweet potatoes will soften the mozzarella without an extra trip to the oven.Storing and Reheating
Refrigerator – Store the bowls in airtight containers for up to 4 days. Keep the fresh basil separate until serving when possible. Microwave – Reheat individual portions until hot throughout, then add fresh basil. Oven – Place the bowl ingredients in an oven-safe dish, cover with foil, and heat at 350°F until warmed through.Nutrition
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