Garlic Parmesan Chicken Sweet Potato Bowl gives you chicken, roasted sweet potatoes, broccoli, and a creamy garlic Parmesan sauce in one meal.
The chicken adds plenty of protein, while sweet potatoes and broccoli make the bowls filling without turning dinner into a heavy meal. Parmesan, garlic, lemon, and Italian seasoning give the sauce a familiar savory flavor, and Greek yogurt keeps it creamy.
Each serving has 46 grams of protein, making this a strong option when you want a high protein dinner or healthy chicken recipe with vegetables already built in.
You can serve these bowls for a weeknight family dinner or portion them into containers for meal prep. A large baking sheet and nonstick skillet handle most of the work, while a small mixing bowl and whisk are useful for the sauce.
Why You’ll Love This Garlic Parmesan Chicken Sweet Potato Bowl
High in Protein
Each serving has 46 grams of protein from chicken breast, Greek yogurt, and Parmesan cheese.
Plenty of Vegetables
Sweet potatoes and broccoli add vegetables directly to the bowl, so you don’t need a separate side dish.
Creamy Garlic Parmesan Sauce
Greek yogurt, Parmesan, garlic, lemon juice, and Italian seasoning make a creamy sauce without using heavy cream.
Meal Prep Friendly
The chicken and roasted vegetables can be portioned into containers for lunches or dinners later in the week.
Family Dinner
The ingredients are familiar and can be served separately for anyone who prefers to build their own bowl.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can replace the chicken breasts. Cooking time may vary, so check that the internal temperature reaches 165°F.
Sweet Potatoes
Butternut squash can replace the sweet potatoes. Cut it into similar-sized cubes so it cooks at an even rate.
Broccoli
Cauliflower florets can replace the broccoli.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt.
Chicken Broth
Vegetable broth can replace the chicken broth in the sauce.
Fresh Parsley
Chopped fresh basil can replace the parsley for a different Italian-style finish.
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Garlic Parmesan Chicken Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes and Broccoli:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 3 cups broccoli florets
- 2 teaspoon olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasonings
- ¼ teaspoon onion powder
For the Garlic Parmesan Sauce:
- ½ cup plain nonfat greek yogurt
- ¼ cup parmesan cheese finely grated
- 2 tablespoon low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- ¼ teaspoon Italian seasonings
- ⅛ teaspoon ground black pepper
For Serving:
- 2 tablespoon grated parmesan cheese
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Place the sweet potatoes on one side of a parchment-lined baking sheet. Add 1 teaspoon olive oil, ¼ teaspoon garlic powder, smoked paprika, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the sweet potatoes.
- Toss the sweet potatoes until coated. Roast the sweet potatoes for 10 minutes.
- Place the broccoli on the other side of the baking sheet. Add the remaining 1 teaspoon olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the broccoli.
- Toss the broccoli until coated. Roast the sweet potatoes and broccoli for 15 to 20 minutes, or until the sweet potatoes are tender and browned around the edges.
- Add the chicken, garlic powder, Italian seasoning, and onion powder to a medium-sized mixing bowl. Toss the chicken until evenly coated.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- In a small mixing bowl, add the Greek yogurt, ¼ cup Parmesan cheese, chicken broth, lemon juice, garlic, Italian seasoning, and black pepper. Using a wire whisk, mix until smooth.
- Divide the roasted sweet potatoes and broccoli evenly between 4 bowls. Add the cooked chicken to each bowl.
- Drizzle the garlic Parmesan sauce over each serving. Sprinkle with the remaining Parmesan cheese and chopped parsley.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to ½ inch so they finish cooking at about the same time. Keep the vegetables separated – This makes it easier to remove the broccoli if it finishes roasting before the sweet potatoes. Let the chicken cool briefly before adding the sauce – Very hot chicken can cause the yogurt-based sauce to thin out.Storing and Reheating
Store leftovers – Refrigerate the chicken, vegetables, and sauce in airtight containers for up to 4 days. Store the sauce separately when possible. Reheat in the microwave – Warm the chicken, sweet potatoes, and broccoli until heated through. Add the cold sauce after reheating. Reheat in a skillet – Warm the chicken and vegetables in a covered skillet over medium-low heat until heated through. Add the sauce after reheating.Nutrition
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