Sheet Pan Chili Chicken and Sweet Potatoes is an easy, healthy, delicious weeknight meal that’s ready in 30 minutes or less! No mess, no fuss, turns out every time!
Guys. It’s almost August.
I’ve been so busy complaining about summer and the fact that going outside feels like trying to survive on the surface of the sun, that I almost missed the fact that SOON IT WILL BE OVER.
Anyway, it definitely seemed like high time to be cranking out some easy, healthy weeknight meals. This Sheet Pan Chili Chicken and Sweet Potatoes is IT. Ready in 30 minutes or less, loaded with flavor, easy to clean up, and EVERYONE LIKES IT!
It’s on the level with this 20 Minute Skillet Pizza but honestly, it’s less work.
Can I Make the Chicken Ahead of Time?
You can, but it’s really not necessary. If you are really trying to save yourself some time, and meal prepping is your thing, you can dice the sweet potatoes in advance and refrigerate in an airtight Ziploc bag or container. You can also mix up the olive oil and seasonings that you’ll use to coat the chicken and add those + the chicken to a Ziploc bag and refrigerate / marinate until you are ready to cook.
The only downside to doing the chicken this way is loss of the sauce. You are only using 2 tablespoons of oil, and getting ALL of the seasoning mixture out of the bag you marinated the chicken in … there will inevitably always be some left behind.
If you are a make-ahead kind of person, the sweet potatoes are the most time consuming. I’d knock all that peeling and chopping out and tackle the chicken right before baking.
What Size Pan Do I Use for Sheet Pan Cooking?
Sheet pan dinners are fuss-free, low maintenance, and low mess! They basically take the one pot meal up a notch. Making sure you have all of your ingredients evenly distributed in the pan is important to fast and even cooking. I love a good, heavy half sheet pan for all my sheet pan dinner making.
What Can I Make with Leftover Sheet Pan Chili Chicken?
In the recipe notes there are instructions for making MOAR CHILI CHICKEN! If you love having leftovers, go the 3 pounds of chicken route. I ADORE this Sheet Pan Chili Chicken sliced and added to this Southwestern Chicken Salad. If you are looking for your new fave taco salad that recipe is IT.
You can also heap the chicken AND the sweet potatoes into a tortilla shell and make Chicken and Sweet Potato Tacos. They have a Spicy Maple Sour Cream Sauce that is NEXT LEVEL delicious.
Other Easy Healthy Weeknight Meals
One Pot Garlic Chicken Thighs with Broccoli and Penne is a staple around here. Chicken thighs are cheap! This recipe turns out well-seasoned chicken with crisp skin, and pasta with a light sauce. SO GOOD.
Bacon Wrapped Chicken with Mushrooms and Sage feels fancy enough to be from a restaurant. It’s not fancy though. Just REALLY delicious.
Looking for another sheet pan dinner? Try these Traeger Sheet Pan Chicken Fajitas that you can make in the oven or on your Traeger Grill!
For the Chicken
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 2 heaping tablespoons chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon cracked black pepper
- 2 pounds boneless skinless chicken breast
For the Sweet Potatoes
- 5 cups diced sweet potatoes
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 2 tablespoons chopped cilantro to garnish
Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
In a medium bowl mix the 2 tablespoons olive oil, chili powder, paprika, 2 tablespoons chopped cilantro, garlic powder, and black pepper. Add the chicken pieces and stir to coat. Lay the chicken flat on the prepared baking sheet spaced about 2" apart. Use a spatula to scrape the remaining oil mixture from the bowl over the chicken.
Add the sweet potatoes to the same bowl, drizzle with the 1 tablespoon olive oil and toss to coat. Evenly spread the sweet potatoes in a single layer around the chicken on the baking sheet.
Sprinkle the salt over both the chicken and sweet potatoes, and bake for 20 minutes, or until the internal temperature on the chicken reads 165°F on an instant read thermometer.
Garnish with the remaining chopped cilantro and let the chicken rest for at least 2 minutes before slicing or serving.
- I tested this recipe with 2 pounds of chicken (4 breasts) AND with 3 pounds of chicken (6 breasts). The measurements and bake times are the same either way, you will just have more "sauce" with the smaller portion of chicken.
- DEFINITELY serve the chili seasoned drippings from the pan; I just plate the chicken and sweet potatoes and then tip the baking sheet to pour the sauce over everything before serving.
- You can garnish the plates with lime wedges to squeeze over the chicken before serving for a little extra POW.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 530 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 129mg Sodium: 793mg Carbohydrates: 51g Fiber: 8g Sugar: 16g Protein: 51g