Meal Prep Cajun Chicken and Sweet Potato Bowls
Tender, spicy chicken pairs with a vibrant vegetable salsa and tender sweet potatoes to make meal prep Cajun chicken and sweet potato bowls.
Servings: 4
Equipment
- Baking Sheet 13 x 18-Inch
- Wooden Spoon or Spatula
- Salad Dressing To Go Container Small, Optional
Ingredients
- 4 chicken breasts boneless and skinless, cut into bite-sized pieces
- 4 sweet potatoes peeled and diced
- 2 ½ Tablespoons olive oil
- 1 ½ Tablespoons Cajun seasoning
- 1 Teaspoon salt
- 1 ½ Teaspoons black pepper freshly cracked
- 1 ½ Teaspoons garlic powder
For the Salsa:
- 1 Cup cherry tomatoes diced
- 1 bell pepper green, diced
- 1 red onion small, finely diced
- 1 jalapeño seeded and finely diced
- ¼ Cup cilantro freshly chopped
- juice of ½ lemon
Instructions
- Preheat the oven to 425°F.
Cook the Chicken and Potatoes:
- Toss sweet potatoes, 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder in a large mixing bowl. Arrange sweet potatoes on one side of a large sheet pan.
- Toss chicken, Cajun seasoning, 1 tablespoon olive oil, ½ teaspoon black pepper, and ½ teaspoon garlic powder in a large bowl. Arrange chicken in a single layer on the same sheet pan, opposite the sweet potatoes.
- Roast in the preheated oven for 12 to 15 minutes.
- Remove the chicken from the sheet pan when it's done and set it aside on a plate. Stir the sweet potatoes and roast for another 5 to 10 minutes, or until they're cooked through and tender.
Make the Salsa:
- Combine tomatoes, bell pepper, red onion, jalapeno, cilantro, lemon juice, ½ tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
Assemble the Meal Prep Containers:
- Divide the roasted chicken and sweet potatoes into 4 meal prep containers. Add the salsa to individual dressing containers or store salsa in a large, covered mixing bowl until ready to serve.
Notes
Uniform chopping: Be sure to dice the chicken and sweet potatoes into uniform pieces to ensure even cooking.
Use a large sheet pan: Use a large sheet pan (or a pair of smaller ones) to give everything enough space to cook. If the baking sheet is too crowded, the chicken and sweet potatoes will steam instead of roasting and they won't crisp up.
Adjust the salt: Some Cajun seasoning brands don’t have salt in them, so you'll need to adjust the salt to your preference.
Use a large sheet pan: Use a large sheet pan (or a pair of smaller ones) to give everything enough space to cook. If the baking sheet is too crowded, the chicken and sweet potatoes will steam instead of roasting and they won't crisp up.
Adjust the salt: Some Cajun seasoning brands don’t have salt in them, so you'll need to adjust the salt to your preference.
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