Grilled Chicken with Roasted Sweet Potatoes & Veggies

Name: Grilled Chicken with Roasted Sweet Potatoes & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (or smoked paprika); Salt and black pepper to taste; 1 large sweet potato, peeled and cubed; 1/4 small red onion, diced (optional); 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; Pinch of salt and pepper; 1 1/2 cups broccoli florets; 1 bell pepper, sliced; 1 zucchini or yellow squash, chopped; 1 tablespoon olive oil; Salt, pepper, and garlic powder to taste

By Julie

Published On: June 23, 2025

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Grilled chicken with roasted sweet potatoes and veggies on a plate

If there’s one meal I could eat on repeat and never get tired of, it’s this grilled chicken with roasted sweet potatoes and veggies. It’s the kind of dish that checks all the boxes: healthy, hearty, flavorful, and ready in under an hour. Whether you’re planning a weeknight dinner or prepping meals for the week, this recipe has your back. I first made this when I was trying to clean out my veggie drawer, and what started as a throw-together dinner has now become a staple in our home. Trust me, once you taste the sweet caramelized potatoes next to that perfectly grilled chicken, you’ll be hooked too. And if you’re all about healthy meal prep, this one’s a no-brainer.

Sheet pan grilled chicken and vegetables served family-style

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Why You’ll Crave This Grilled Chicken and Sweet Potato Combo

This dish is the perfect harmony of textures and tastes. You’ve got juicy, well-seasoned chicken with those golden grill marks, plus the tender sweetness of roasted sweet potatoes. Add in colorful veggies like broccoli, bell peppers, or zucchini, and you’ve got a plate that’s as beautiful as it is satisfying. The balance of protein, fiber, and natural sweetness makes it both nourishing and comforting.

One of the best parts? It’s customizable. Use whatever veggies you’ve got on hand. Go bold with spices or keep it classic with just olive oil and salt. Either way, you’ll have a meal that feels restaurant-level but is made right in your kitchen. This dish is also a great option if you’re looking to expand your chicken dinner recipe rotation or want something that pairs easily with different sauces and sides.

Ingredients You’ll Need

For the Chicken

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika (or smoked paprika for depth)
Salt and black pepper to taste

For the Roasted Sweet Potatoes

1 large sweet potato, peeled and cubed
1/4 small red onion, diced (optional but adds nice flavor)
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Pinch of salt and pepper

For the Veggies (Customizable)

1 1/2 cups broccoli florets
1 bell pepper, sliced
1 zucchini or yellow squash, chopped
1 tablespoon olive oil
Salt, pepper, and garlic powder to taste

Feel free to swap in your favorite vegetables or whatever you have available. This also works great with cauliflower, carrots, asparagus, or mushrooms. This dish is the ultimate blank canvas for your go-to roasted vegetables.

How to Make Grilled Chicken with Roasted Sweet Potatoes & Veggies

Step-by-Step Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Marinate the chicken: In a bowl, combine chicken breasts, olive oil, garlic powder, paprika, salt, and black pepper. Coat well and set aside while you prep the vegetables.
Prepare the veggies: In separate bowls, toss the sweet potatoes and veggies each with olive oil, salt, pepper, and any desired seasoning.
Roast the sweet potatoes first: Spread them on one side of the baking sheet and roast for 10 minutes before adding the other vegetables. This gives them a head start since they take longer to cook.
Add remaining veggies: After 10 minutes, add the broccoli, bell peppers, and zucchini to the other side of the sheet pan. Roast everything for another 15 minutes, flipping halfway through.
Grill the chicken: While the veggies roast, heat a grill or grill pan over medium-high heat. Grill the chicken breasts for 5–7 minutes per side, or until internal temp reaches 165°F (74°C).
Let the chicken rest: Once done, let the grilled chicken sit for 5 minutes before slicing to keep it juicy.
Plate and serve: Serve the sliced grilled chicken alongside the roasted sweet potatoes and veggies. Optionally, drizzle with a sauce or fresh herbs.

This entire dish comes together in just about 40–45 minutes. It’s a great go-to if you’re looking for sweet potato recipes that are both delicious and balanced.

Flavor Boosts & Substitutions

If you’re the kind of cook who likes to put your own spin on a recipe, here’s where you can have some fun. These small tweaks can take this dish from weeknight staple to dinner party worthy.

Spice blends: Try taco seasoning, Italian herbs, or Cajun seasoning instead of paprika.
Fresh herbs: Add chopped rosemary, thyme, or parsley after cooking for a burst of flavor.
Acidity: A squeeze of lemon or lime juice brightens everything right before serving.
Protein swaps: Chicken thighs, turkey cutlets, or shrimp all work well. You can also use tofu for a vegetarian version.
Veggie swaps: Use Brussels sprouts, carrots, cauliflower, or green beans if that’s what you’ve got on hand.

This is a great way to work with seasonal produce or whatever’s left in your fridge. The flexible nature of this dish is part of what makes it one of my go-to healthy meal prep meals.

Make It a Full Meal: Best Pairings

This grilled chicken and veggie combo is satisfying on its own, but here are a few easy additions if you want to make it a bit more filling or dress it up for guests.

Grains: Serve with quinoa, couscous, farro, or brown rice for added texture and fiber.
Sauces: Try a dollop of garlic yogurt sauce, hummus, or even a drizzle of tahini for creaminess.
Salads: A light cucumber-tomato salad or mixed greens with balsamic vinaigrette adds a refreshing contrast.
Crunch factor: Top with roasted chickpeas, pumpkin seeds, or sliced almonds for a bit of crunch.
Drinks: Pair with herbal iced tea or sparkling water with a lemon wedge. If you’re serving wine, a light white or rosé works well.

However you serve it, this meal can easily scale up for guests or down for simple meal prep containers. It’s incredibly versatile and fits any occasion, from casual weeknights to weekend cookouts.

Health Benefits of This Dish

This meal is more than just colorful and tasty — it packs a serious nutritional punch. Here’s why it’s a smart choice for your dinner rotation:

Sweet potatoes are rich in fiber, vitamin A, and antioxidants, supporting eye health and immune function.
Grilled chicken provides lean protein to support muscle health and keep you full longer.
Roasted veggies like broccoli and bell peppers deliver essential vitamins like C and K, and are loaded with phytonutrients.
Healthy fats from olive oil help absorb all those fat-soluble nutrients, while also aiding heart health.

Altogether, this is a great option if you’re trying to eat clean, reduce refined carbs, or simply nourish your body with balanced meals. This one’s earned a permanent spot in my sweet potato recipe rotation — and maybe it’ll earn a place in yours too.

Storage & Reheating Tips

Fridge: Store the grilled chicken and roasted veggies in separate airtight containers. They’ll stay fresh for up to 3 days.
Freezer: This dish freezes well. Let it cool completely, then portion into freezer-safe containers. Freeze up to 2 months.
Reheating: Reheat in a 350°F oven for 10–12 minutes to retain texture. Microwave is a quick option, but note that veggies may continue to soften.
Pro tip: Add a splash of broth or water before reheating to keep everything moist.

Frequently Asked Questions

What vegetables go well with grilled chicken?

Grilled chicken pairs beautifully with almost any veggie. Roasted options like sweet potatoes, carrots, zucchini, bell peppers, broccoli, cauliflower, and asparagus are all great choices. You can even try mixing in seasonal produce for variety.

What chicken dish goes with sweet potatoes?

Sweet potatoes go especially well with grilled, roasted, or baked chicken dishes. Recipes like balsamic-glazed chicken, rosemary chicken, or simple grilled chicken breasts are all delicious with sweet potato sides.

Why do you soak sweet potatoes before roasting?

Soaking sweet potato cubes in cold water for 30 minutes before roasting helps remove excess starch. This results in crispier edges and a better caramelized texture. It’s optional, but a great trick if you want extra crunch.

What meat pairs best with sweet potatoes?

Chicken is one of the best proteins to pair with sweet potatoes thanks to its mild flavor. Other great options include pork chops, turkey, and salmon. For a richer dish, try steak or spiced ground beef.

What is the best combination with sweet potato?

The natural sweetness of sweet potatoes pairs well with smoky spices (like paprika), acidic elements (lemon juice, vinegar), and savory items like grilled meats, beans, and sautéed greens. Herbs like thyme and rosemary also shine here.

Is it OK to eat meat and potatoes together?

Yes, absolutely. Pairing meat and potatoes has long been a classic combo in many cuisines. Just balance your portions and round out the meal with fiber-rich veggies for optimal digestion and nutrition.

Why This Recipe Belongs in Your Weekly Lineup

Grilled Chicken with Roasted Sweet Potatoes & Veggies is a dependable dinner you’ll come back to over and over. It’s quick enough for busy weeknights, nutritious enough for health goals, and flexible enough to satisfy any crowd. Whether you’re batch cooking for the week or just looking for a cozy meal after a long day, this one delivers every time.

Give it a try, then share your take — I’d love to hear how you made it your own. And if you’re looking for more ideas, check out our collection of easy lunch recipes to keep the flavor train rolling all week long.