Quick & Easy Sheet Pan Chicken with Sweet Potatoes & Asparagus

Why Make This Recipe

Quick & Easy Sheet Pan Chicken with Sweet Potatoes & Asparagus is perfect for busy weeknights when you want a healthy and satisfying meal without a lot of fuss. This dish is not only simple to prepare but also combines protein and veggies in a single pan, making cleanup a breeze. Plus, the sweet potatoes bring a touch of sweetness that pairs perfectly with the savory chicken and crisp asparagus.

How to Make Quick & Easy Sheet Pan Chicken with Sweet Potatoes & Asparagus

Ingredients:

1–2 lbs thinly sliced chicken breast, cleaned & patted dry
2 extra-large sweet potatoes (or 3–4 small ones), peeled & cubed
Asparagus spears (or broccolini if preferred)
Avocado oil or olive oil
Golden Steer Sergio’s Seasoning (or your favorite all-purpose blend)
Bow Tie Lemon Pepper Seasoning
Paprika
Coconut aminos (or low-sodium soy sauce)

Directions:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed sweet potatoes with oil, paprika, and seasoning. Spread the sweet potatoes evenly on a parchment-lined baking sheet.
In the same bowl, toss the asparagus with oil and your preferred seasoning. If you want them crisp, add the asparagus to the baking sheet halfway through the cooking time.
Coat the chicken slices in coconut aminos, oil, and seasoning, then arrange them on the baking sheet.
Bake everything for 25–35 minutes, making sure the chicken reaches an internal temperature of 165°F.
Serve hot and enjoy! For extra flavor, you can add a squeeze of lemon or a sprinkle of parmesan on top.

How to Serve Quick & Easy Sheet Pan Chicken with Sweet Potatoes & Asparagus

This sheet pan meal is best served hot right from the oven. It pairs well with a simple side salad or some crusty bread if you want to add more to your meal. You can also plate the chicken, sweet potatoes, and asparagus together for a colorful and appealing presentation.

How to Store Quick & Easy Sheet Pan Chicken with Sweet Potatoes & Asparagus

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken and vegetables on a baking sheet and warm them in the oven at 350°F (175°C) until heated through. You can also reheat in the microwave if you’re in a hurry.

Tips to Make Quick & Easy Sheet Pan Chicken with Sweet Potatoes & Asparagus

Make sure to cut the sweet potatoes into uniform cubes for even cooking.
If you prefer a spicy kick, add some red pepper flakes to your seasonings.
For extra crunch, try broiling the dish for the last few minutes of cooking.
Don’t skip the parchment paper—it makes cleanup easier and prevents sticking.

Variation

You can easily customize this recipe by swapping the vegetables. For instance, consider using Brussels sprouts, bell peppers, or zucchini based on your preference or what you have on hand.

FAQs

1. Can I use frozen chicken or vegetables?
Yes, you can use frozen chicken or vegetables, but cooking times may vary. Make sure the chicken is cooked to 165°F.

2. Is this recipe gluten-free?
Yes, if you use coconut aminos instead of soy sauce, this recipe can be made gluten-free.

3. Can I prepare this recipe ahead of time?
You can chop the sweet potatoes and asparagus ahead of time and store them in the fridge. However, it’s best to season and cook everything fresh for the best flavor.