Description
These Fall Sweet Potato Harvest Bowls with Chicken & Apples offer the perfect balance of comfort and nutrition. Featuring tender, roasted sweet potatoes, juicy seasoned chicken thighs, and the crisp, refreshing snap of fresh apples, this sheet-pan meal is designed for simplicity. Finished with toasted almonds and tangy goat cheese, these bowls create a vibrant, healthy, and satisfying dinner that is perfect for busy weeknights or organized meal prepping throughout the season.
Ingredients
2 medium sweet potatoes, diced into 3/4-inch cubes
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 fresh apples, diced
1/4 cup toasted almond slivers
2 ounces goat cheese, crumbled
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the sweet potato cubes with one tablespoon of olive oil, salt, and pepper.
Spread the sweet potatoes on a large sheet pan and roast for 15 minutes.
While the potatoes roast, toss the chicken pieces with the remaining tablespoon of olive oil, thyme, garlic powder, salt, and pepper.
Remove the sheet pan from the oven, push potatoes to one side, and add the seasoned chicken to the other side.
Return to the oven and roast for another 15-20 minutes until the chicken is cooked through and potatoes are tender.
Assemble bowls by layering the roasted chicken and potatoes with fresh diced apples.
Top each bowl with a sprinkle of toasted almond slivers and crumbled goat cheese before serving.
Notes
To meal prep, store the roasted chicken and potatoes in airtight containers for up to 4 days. Add the fresh apples, almonds, and goat cheese just before serving to maintain the best texture. You can substitute goat cheese with feta if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg