21 Chicken and Sweet Potato Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Loaded Sweet Potato Fries with BBQ Chicken

Loaded Sweet Potato Fries with Shredded BBQ Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’, ‘4 people’]

Delicious sweet potato fries with BBQ shredded chicken, sliced spring onions, cilantro, and feta cheese on top.

Ingredients

• 1 bag Alexia Sweet Potato Fries with Sea Salt
• 2 to 3 Boneless, skinless chicken breasts
• 1/2 to 3/4 cup BBQ Sauce (I used Hickory & Brown Sugar flavor)
• 6 ounces Feta cheese
• 1 to 2 bunches Spring onions, sliced
• 1 bunch Fresh cilantro, chopped

Instructions

1. Boil chicken breasts in water on stove until chicken is cooked through.
2. In the meantime, follow the package instructions for baking the bag of Alexia Sweet Potato Fries with Sea Salt.
3. When chicken is cooked through, pull it apart into shredded pieces.
4. Mix shredded chicken and BBQ sauce in a saucepan over low heat until heated through.
5. When the fries are done baking, spread them out onto a serving platter.
6. Evenly distribute the shredded BBQ chicken over top of the sweet potato fries.
7. Sparingly sprinkle the sliced spring onions, cilantro, and feta cheese over top of the fries.

2. Roasted Zaatar Chicken Platter with Sweet Potato Salad

Roasted Za’atar Chicken Platter with Sweet Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H10M · Yield: 2

This vibrant za’atar chicken platter brings together everything you need for a complete, nourishing dinner. The chicken drumsticks are roasted with za’atar, garlic, lemon, and red onions until they’re deeply flavorful and beautifully caramelized. On the side, a bright purple sweet potato salad — simply dressed and studded with olives — adds color and natural sweetness, while a crisp cabbage slaw brings freshness and balance. It’s an affordable, comforting meal with bold Middle Eastern flavors, simple to prepare yet full of satisfying textures. Perfect for busy evenings, relaxed weekends, or anytime you want a wholesome dinner that looks as good as it tastes.

Ingredients

• 4 chicken drumsticks (pasture-raised)
• 2 small red onions, cut into wedges
• 1 garlic head, sectioned in half
• 1/2 lemon, pits removed, cut in 4 pieces
• Za’atar spice mix: 2 tsp sesame seeds, 1/2 tsp dry rosemary, 1/2 tsp dry oregano, 1/2 tsp dry thyme, 1/2 tsp sumac
• about 1 tsp good quality sea salt
• extra virgin olive oil
• 1 medium purple sweet potato, boiled whole, cooled, peeled and diced
• 1/2 small onion, sliced julienne
• extra virgin olive oil
• 1 tsp apple cider vinegar (or more, to taste)
• salt, or use sesame salt (see post)
• a handful of green olives
• 1/2 small savoy cabbage (or you can use green cabbage)
• salt and pepper to taste
• sumac, few sprinkles, optional
• vinegar (champagne or red wine vinegar)
• extra virgin olive oil
• 1 tbs avocado mayo (optional)
• Romaine leaves

Instructions

1. Boil the sweet potato in advance; wash it well, and boil it whole, with the skin on, until fork tender. Let it cool. You can make this even one day in advance. Make the potato salad after you put the chicken in the oven (it’s nice when it sits about 30 minutes in the refrigerator). Mix the peeled, cubed potato with the rest of the ingredients, and refrigerate until ready to serve.
2. Preheat the oven to 325F.
3. In a sheet pan add all the chicken ingredients, add the zaatar spice mix and salt, the oil and rub it all together. Make sure the garlic is cut face down in the pan. Put the chicken in the oven and cook for 45 minutes. After 45 minutes turn the oven to 425F and cook for 10-15 more minutes until the chicken becomes golden brown.
4. While the chicken is in the oven make the cabbage salad. Slice the cabbage, massage with a little bit of salt, add to a bowl and add the rest of the ingredients. Refrigerate until ready to serve.
5. Wash and dry Romaine leaves or other salad leaves you may have.
6. When the chicken is ready arrange everything on a platter and serve.

3. Chicken and Sweet Potato Salad

Roasted Sweet Potato and Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘2’, ‘2 servings’]

Chicken, bell pepper, roasted sweet potato and lettuce make a colourful whole30 and paleo friendly salad.

Ingredients

• 2 boneless skinless chicken breasts
• 1 medium sweet potato
• 3 cups lettuce
• 1/2 bell pepper
• 1 teaspoon oil
• 1/4 cup sheep cheeze
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons extra virgin olive oil
• Sea salt

Instructions

1. Preheat oven to 390° F (200° C). Peel the sweet potato and cut it into ½ an inch thick rounds. Place the sweet potato slices on a baking tray. Bake for 20 to 25 minutes or until sweet potato slices are tender.
2. In the meantime, cut the chicken breasts into bite sized cubes and cook them in a pan with a little bit of fat of your choice (oil, lard…)
3. Rince the bell pepper (peel it if you want) and cut it into small pieces.
4. Put the lettuce, bell pepper, cooked chicken and optional cheese cut in cubes in a bowl.
5. Prepare the dressing by whisking the olive oil, vinegar and sea salt together in a small bowl. Then pour it over the salad. And stir until the mixture is evenly coated in dressing. Serve with the now cooked sweet potato slices. And voilà! Bon appétit !

4. One Pan Chicken and Vegetable Skillet

One-Pan Chicken & Veggies Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3 servings’]

One-pan chicken veggies skillet is a quick, healthy dinner recipe with pan-fried chicken thighs, sweet potatoes, and broccoli. It’s easy to make, gluten-free, Whole30, and paleo-friendly meal, all cooked in just one pan. This recipe is for either 2 satiating portions or 3 regular ones. You can stretch it to 4, especially if you serve a side dish like quinoa, rice or more vegetables. Find step-by-step photos above.

Ingredients

• 4 chicken thighs (skinless, no bone, cut into bite-size squares)
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• ¼ cup water
• 1 tablespoon oil
• 9 oz sweet potato (peeled and diced into small cubes (250 grams))
• ½ large onion (sliced)
• ½ teaspoon pepper
• ½ teaspoon salt
• 3 cups broccoli florets ((~200 grams / 7 oz.))
• 3 cloves garlic (diced finely)

Instructions

1. Prepare the chicken. Cut away large pieces of fat but don’t worry about trimming all of it off as it will render off while cooking. Cut the chicken into bite-size pieces. Season the chicken with salt and pepper on both sides. I like using quite a lot of black pepper for this recipe but you can modify it. You can also add a little chili.
2. Prepare the vegetables. You can do this step once you start cooking the chicken to speed up the process. Make sure to cut the broccoli florets in halves so they cook faster and keep the sweet potato cubes on a smaller side or they might end up undercooked.
3. Cook the chicken first. Heat olive oil in a large skillet or frying pan. I use number 8 on the induction stove. Add the pieces without overlapping each other and cook for 6 minutes on each side.
4. Deglaze the pan. Remove the chicken pieces into a bowl. Pour in ¼ to ⅓ cup of water or chicken stock into the hot pan and scrape it with a spatula to incorporate any cooked juices into a broth. Pour this deglazed broth into a cup or a bowl and set aside, we will use it later.
5. Cook the vegetables. Wipe the pan with a paper towel and add more oil. Set the heat to medium-high (7 on the induction stove) and add the sweet potatoes and onions first, season with extra pepper and salt. Cook for 3 mins covered with a lid. Then stir and add broccoli. Cover with a lid again and cook for 2 minutes. Covering with a lid creates a hotter, steamier environment, so all the vegetables cook faster.
6. Cook with chicken. Open the lid and add chicken and garlic, and stir through. Then pour in the reserved chicken pan juices and cook all together for 2-3 more minutes, stirring a couple of times. No lid this time.
7. Taste for salt and pepper and season if needed. I like a little drizzle of lemon juice if I have some on hand. You can also garnish with fresh parsley or green onions if you have any.
8. Enjoy right away or cool and store in Tupperware containers as part of meal prep.

5. Moroccan Chicken with Sweet Potatoes

Moroccan Chicken with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Bone-in, skin-on chicken thighs: 1.5 lb (680 g)
• Sweet potatoes, peeled and cubed: 2 large (about 1.5 lb / 680 g)
• Onion, diced: 1 medium
• Garlic, minced: 3 cloves
• Olive oil: 2 tablespoons
• Ground cumin: 1 teaspoon
• Ground coriander: 1 teaspoon
• Paprika: 1 teaspoon
• Ground cinnamon: 1/4 teaspoon
• Ground turmeric: 1/4 teaspoon
• Salt: 1 teaspoon
• Black pepper: 1/2 teaspoon
• Chicken stock: 1 cup
• Fresh lemon juice: 1 tablespoon
• Honey: 1 teaspoon
• Fresh cilantro, chopped: 2 tablespoons
• Basmati rice, dry: 1 cup
• Water: 2 cups
• Salt for rice: 1/4 teaspoon

Instructions

1. 1. Rinse the rice and cook it in water with a pinch of salt according to package directions; keep warm.
2. 2. Season chicken thighs with salt and pepper.
3. 3. In a large Dutch oven or pot, heat 1 tablespoon olive oil; brown the thighs on both sides, then remove and set aside.
4. 4. In the same pot, add onion and garlic; sauté until translucent; stir in cumin, coriander, paprika, cinnamon, and turmeric; toast 1 minute.
5. 5. Return the chicken and add sweet potatoes and chicken stock; bring to a simmer, cover, and cook 25–30 minutes until chicken is cooked through and potatoes are tender.
6. 6. Stir in lemon juice and honey; cook 2–3 minutes more; season to taste; serve over rice and garnish with cilantro.

6. Chicken Sweet Potato Farro Salad

Chicken and Sweet Potato Farro Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘2’, ‘2 servings’]

Roasted sweet potatoes, crisp pears, and rotisserie chicken make this Chicken and Sweet Potato Farro Salad healthy and delicious! 

Ingredients

• shredded chicken breast meat from a rotisserie chicken
• 1 large sweet potato (, peeled and diced (1/2 inch dice))
• 1 pear (, diced)
• 3 cups cooked farro ((or your grain of choice))
• 2 tablespoons sliced almonds (, toasted)
• 2 tablespoons diced chives
• 1/2 cup sweet chile sauce
• 2 teaspoons grated ginger
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375. Place the diced sweet potatoes on a baking sheet a drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat and roast for about 25-30 minutes.
2. While potatoes are roasting, combine the ingredients for the dressing in a small jar with a lid.
3. When potatoes are done, remove them from the oven.
4. Divide the cooked grains evenly between the bowls. Divide the chicken, pears and sweet potatoes even between the bowls. Drizzle with the dressing (you’ll have some left over). Sprinkle the almonds over the top and garnish with the chopped chives.

7. Chicken Skillet with Apples and Sweet Potatoes

Chicken and Sweet Potato Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This Chicken and Sweet Potato recipe is the perfect way to enjoy the comforting flavors of autumn in a single skillet meal that is both healthy and satisfying. Featuring seasonal fruits, vegetables, and lean chicken breasts, this flavorful dish is sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 pounds Boneless Skinless Chicken Breasts (chopped into cubes (thighs or chicken tenders OK too))
• salt + pepper (to taste)
• ½ teaspoon dried thyme
• 2 teaspoon cinnamon (divided)
• 1 tablespoon butter
• 6 cloves garlic (minced)
• 1 large yellow onion (chopped)
• 16 ounces Brussels sprouts (trimmed and cut into quarters)
• 2 medium sweet potatoes (peeled and cut into small cubes)
• 4 apples (I used Fuji and Pink Crisp as they were what was available, peeled, cored and chopped into cubes)
• ¾ cup low sodium chicken broth (start with less, add more as needed)
• 1 lemon juiced
• 3 teaspoon fresh thyme

Instructions

1. Heat a large skillet over medium high heat (I used my 13-inch cast iron skillet, but any large skillet or Dutch oven will work great). Add olive oil and heat until shimmering. Add your Foster Farms Simply Raised Chicken to the skillet, spreading evenly over the bottom. Season with salt, pepper, 1 teaspoon of the ground cinnamon and dried thyme. Cook until chicken is lightly browned and cooked through- approximately 5 to 6 minutes, stirring occasionally. Once cooked, transfer chicken to a plate to rest.
2. Add 1 tablespoon of butter to the skillet and add onion, garlic and approximately 1/2 teaspoon of salt. Stir and cook for approximately 1 minute. Add Brussels sprouts and sweet potato and continue to cook, stirring occasionally. Continue to cook until vegetables are start to soften and Brussels sprouts start to brown, approximately 10 minutes.
3. Stir in apples, cinnamon, lemon juice and lemon zest. Cook for 1 minute, or until everything is fully mixed. Add the chicken broth and bring to a boil. Cook until evaporated.
4. Add chicken back to the skillet and stir in fresh thyme. Best served warm.

8. Autumn Chicken Skillet with Apples and Sweet Potatoes

Chicken and Sweet Potato Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

This Chicken and Sweet Potato recipe is the perfect way to enjoy the comforting flavors of autumn in a single skillet meal that is both healthy and satisfying. Featuring seasonal fruits, vegetables, and lean chicken breasts, this flavorful dish is sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 pounds Boneless Skinless Chicken Breasts (chopped into cubes (thighs or chicken tenders OK too))
• salt + pepper (to taste)
• ½ teaspoon dried thyme
• 2 teaspoon cinnamon (divided)
• 1 tablespoon butter
• 6 cloves garlic (minced)
• 1 large yellow onion (chopped)
• 16 ounces Brussels sprouts (trimmed and cut into quarters)
• 2 medium sweet potatoes (peeled and cut into small cubes)
• 4 apples (I used Fuji and Pink Crisp as they were what was available, peeled, cored and chopped into cubes)
• ¾ cup low sodium chicken broth (start with less, add more as needed)
• 1 lemon juiced
• 3 teaspoon fresh thyme

Instructions

1. Heat a large skillet over medium high heat (I used my 13-inch cast iron skillet, but any large skillet or Dutch oven will work great). Add olive oil and heat until shimmering. Add your Foster Farms Simply Raised Chicken to the skillet, spreading evenly over the bottom. Season with salt, pepper, 1 teaspoon of the ground cinnamon and dried thyme. Cook until chicken is lightly browned and cooked through- approximately 5 to 6 minutes, stirring occasionally. Once cooked, transfer chicken to a plate to rest.
2. Add 1 tablespoon of butter to the skillet and add onion, garlic and approximately 1/2 teaspoon of salt. Stir and cook for approximately 1 minute. Add Brussels sprouts and sweet potato and continue to cook, stirring occasionally. Continue to cook until vegetables are start to soften and Brussels sprouts start to brown, approximately 10 minutes.
3. Stir in apples, cinnamon, lemon juice and lemon zest. Cook for 1 minute, or until everything is fully mixed. Add the chicken broth and bring to a boil. Cook until evaporated.
4. Add chicken back to the skillet and stir in fresh thyme. Best served warm.

9. Fall Harvest Salad with Pecan-Crusted Chicken and Sweet Potatoes

Fall Harvest Salad w/ Pecan Crusted Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’]

Rich, festive, and full of fresh fall flavors!! This Fall Harvest Salad with Pecan Crusted Chicken and Sweet Potatoes checks all the boxes! It features a bed of greens with apples, sweet potatoes and goat cheese topped with juicy Pecan Crusted Chicken and sweet Honey Mustard Dressing! The combination of flavors in this delicious salad just screams FALL!!

Ingredients

• 15 oz. Mixed greens (or kale, arugula, spinach, etc.)
• Pecan Crusted Chicken Tenders (or any chicken)
• 1 large sweet potato (470g) (finely diced )
• 1/2 Tbsp olive oil
• 1 large honeycrisp apple (finely diced)
• 2.5 oz. goat cheese (70g)
• 3 oz. mixed greens
• 1 serving Pecan Crusted Chicken Tenders (sliced)
• 1/3 cup sweet potatoes (45g)
• 1/3 cup diced apples (40g)
• 2 Tbsp goat cheese (14g)
• Honey Dijon Dressing (recipe in notes – optional, or dressing of choice)

Instructions Cook the Sweet Potatoes:

1. Preheat the air fryer to 400 degrees F. Finely dice sweet potatoes into even sized cubes. (I used the smallest setting on my vegetable chopper for this).
2. Toss sweet potatoes with olive oil and 1 tsp salt + 1/2 tsp black pepper (or to taste). Spray the air fryer basket with cooking spray and place the potatoes in a single row and cook for 20 minutes, tossing half way through, or until crispy.

Make Dressing:

1. Meanwhile, mix all the ingredients for the Honey Mustard dressing together in a bowl or jar (if using).

To Assemble Each Salad:

1. Add the mixed greens to the bowl. Top with sliced (and warmed) pecan crusted chicken, sweet potatoes, diced apple and goat cheese. Sprinkle with freshly cracked black pepper. Drizzle and toss with honey mustard dressing or your favorite dressing. Don’t forget to drizzle your Pecan Crusted Chicken with honey if you haven’t already!

10. Sheet Pan Chicken and Sweet Potatoes

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

11. Chicken and Sweet Potato Noodle Soup

Skinny Chicken and Sweet Potato Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘7’, ‘7 cups of soup’]

A light, soul-warming soup easily prepared in less than 45 minutes. A savory from-scratch broth is pumped up with garlic and ginger, chunks of prepared chicken and spiralized sweet potato noodles replace starchy egg noodles for a colorful, healthier update! Stove top and Instant Pot instructions included.

Ingredients

• 1 teaspoon Olive Oil
• ½ medium Yellow Onion ( chopped)
• 2 large Garlic Cloves ( diced)
• 2 medium stalks Celery (rinsed, scrubbed and sliced)
• 1 medium Carrot (scrubbed and sliced)
• 1 ½ teaspoon diced fresh Ginger Root
• 6 cups low sodium Chicken Stock
• 1 tablespoon fresh Italian Parsley (diced)
• 1 teaspoon fresh Thyme leaves
• 1 heaping cup prepared Chicken Breast meat (shredded or chopped)
• 1 cup Spiralized* Sweet Potato noodles ((using the 1/8-inch 3mm noodle blade))
• 1 teaspoon fresh Lemon Juice
• Salt and Pepper to taste
• 1/2 pound Boneless, skinless Chicken Breasts

Instructions Stove Top preparation

1. In a large stock pot or sauce pan, warm the olive oil over medium-high heat. Add the onion and garlic; sauté for 3 minutes.
2. Add the celery, carrots and ginger and sauté an additional 2 minutes.
3. Add the chicken stock, parsley and thyme; bring to a low boil, then lower the heat to a simmer. Allow to simmer for 15 minutes.
4. After 15 minutes add the chicken and allow to continue simmering for 10 minutes.
5. Add the sweet potato noodles and lemon juice. Cook 5-10 more minutes until the sweet potato noodles are ‘al dente’ (still firm but cooked). Salt and pepper to taste.

Instant Pot preparation

1. Set Instant Pot to SAUTE function and add the olive oil. When hot add the onions and garlic; cook for 3 minutes.
2. Add the celery, carrots and ginger; cook 2 additional minutes. Cancel Saute function.
3. Add the chicken stock, parsley and thyme. NOTE: If using raw chicken, add it now.
4. Seal the Instant Pot, place the vent on seal. Select Manual High Pressure and 15minutes.
5. When the cooking is complete, do a Quick Release and allow the Instant Pot to stay on the WARM setting.
6. Remove the lid and the chicken (if cooking it). Shred the chicken using 2 forks OR this technique and return it to the Instant Pot. NOTE: If using prepared chicken add it to the Instant Pot now.
7. Add the sweet potato noodles and the lemon juice. Allow the noodles to sit in the soup for 5-10 minutes until they soften and are warmed through. DO NOT BOIL the noodles.
8. Salt and pepper to taste.

12. Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Thai red curry with chicken, sweet potatoes, green beans and bamboo shoots is full of flavour, healthy and so easy to make at home!

Ingredients

• 180g / 2/3 cup Thai red curry paste
• 400ml / 14 oz coconut milk
• 2 chicken breasts
• 2 sweet potatoes (medium )
• 110g / 1 cup green beans
• 120g / 1/2 cup canned bamboo shoots
• 1 tbsp fish sauce
• 1/2 red chilli (optional)
• 1 tsp palm sugar (or brown sugar)
• coriander (to garnish)

Instructions

1. To the heated pan add the curry paste with 2 tbsp of the coconut milk, allow the curry to warm through on medium heat until the aroma is released, then pour in the rest of the coconut milk and bring to a simmer.
2. Next add in the sweet potatoes, cut into large chunks, green beans, bamboo shoots and chicken breasts, cut into thin bite-sized pieces. Stir to combine and sprinkle the fish sauce all over together with the palm sugar or brown sugar, cut the red chilli in half and add to the curry, if using. (Use the chilli sparingly or omit if you are sensitive to spicy food.)
3. Then bring the curry to a boil, lower the leat and let everything simmer for 15-20 minutes until the sweet potatoes are cooked all the way through but still holding their shape. Serve with rice.

13. Slow Cooker Chicken Curry

Healthy Slow Cooker Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’]

A quick, healthy all in one meal that you can prepare ahead.

Ingredients

• 4 large chicken thighs (or 8 small) (skin removed)
• 300 g sweet potatoes (scrubbed and cut into 2 cm cubes)
• 300 g carrots (scrubbed and cut into 2 cm cubes)
• 1 large onion (peeled and chopped)
• 2 cloves garlic (peeled and crushed)
• 400 g canned tomatoes
• 200 ml coconut milk (or 50 g creamed coconut and 200 ml water)
• 2 tsp mild curry powder
• 1 tbsp cornflour
• salt and pepper to taste

Instructions

1. Add all of the prepared vegetables, tomatoes, curry powder and seasoning to the slow cooker and stir to mix.
2. Stir the cornflour into the cold coconut milk and add to the slow cooker and mix well. Nestle the chicken thighs into the mixture.
3. If you are using creamed coconut, grate it before adding to the slow cooker. Stir the cornflour into 200ml cold water and mix all of the ingredients together.
4. Cook on medium for 4 hrs. Check that the chicken is cooked thoroughly before serving.

14. One Pot Chicken, Leek, and Sweet Potato

One Pot Chicken Leek and Sweet Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT75M · Total: PT95M · Yield: [‘4’]

One pot chicken leek and sweet potato is the perfect quick healthy weeknight dinner recipe. This delicious and easy family casserole bakes in the oven and saves on the washing up!

Ingredients

• 2 tbsp olive oil
• 650 g chicken breasts (diced)
• 1 leek (chopped into 2cm slices)
• 2 cloves garlic (crushed)
• 2 tbsp cornflour mixed to a paste with 2 tbsp. cold water
• 500 ml chicken stock
• 550 g sweet potato peeled and cut into 1cm cubes
• 1 tsp dried thyme

Instructions

1. Pre-heat oven to 220C
2. Gently heat 1 tbsp of the olive oil in a large ovenproof casserole dish, add the chicken in handfuls and cook for 3 – 4 minutes until browned and no longer pink inside. Then remove the chicken with a slotted spoon and put aside.
3. Add the remaining olive oil to the casserole dish and sauté the leek and garlic for about 2 minutes until soft.
4. Stir in the cornflour mixture then gradually pour in the stock stirring until the sauce thickens.
5. Add the chicken back to the casserole dish, then stir in the sweet potato cubes and dried thyme.
6. Place the lid on the casserole dish and bake it in the oven for 1 hour. Check every half hour or so to see if the chicken is cooked and the sweet potato is tender.

15. Healthy Chicken Drumstick with Sweet Potato

Healthy Baked Chicken Drumsticks (Easy Sheet Pan Dinner) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 Servings’]

Juicy herb-baked chicken drumsticks roasted on one pan with sweet potatoes, apples, and red onions. Ready in 45 minutes, naturally Paleo and Whole30. A weeknight dinner the whole family comes back to.

Ingredients

• 3 pounds chicken drumsticks (12 pieces, bone-in, skin on)
• 3 sweet potatoes (about 2 pounds or 1 kg, cut into 1-inch cubes and roughly the same size)
• 2 large sweet Honeycrisp apples (about 1 pound or 470 grams, cut in half, and then quarter each half)
• 2 medium red onions (about 1 pound or 500 grams, cut in half, and then quarter each half)
• 1 teaspoon salt, divided and freshly ground black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried sage
• 3-5 fresh Rosemary leaves (or half to one teaspoon of dried Rosemary)
• 1/3 cup extra virgin olive oil (plus two tablespoons, optional)

Instructions

1. Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C
2. Take a large rimmed baking sheet and cover it with parchment paper; set it aside. You can also coat it with olive oil instead.
3. Thoroughly pat-dry the chicken drumsticks with paper towels. Get the chicken as dry as possible, as it will help with browning.
4. Spread the chicken drumsticks evenly on the baking sheet and season on both sides with salt (about 1/2 teaspoon).
5. Arrange the sweet potatoes, apples, and onions evenly in between the chicken drumsticks.
6. Season the vegetables with the rest of the salt (1/2 teaspoon), and then everything royally with freshly ground black pepper, garlic powder, and sage.
7. Tuck in fresh Rosemary leaves evenly across the sheet pan, and cover everything with olive oil. You might need two extra tablespoons, if desired, to cover all the edges.
8. Place in the oven for 30 minutes. Remove from oven, and stir the potatoes and apples.
9. Return pan to oven and roast for an additional 10 to 15 minutes or until the chicken is fully cooked, its juices run clear (or until an instant read thermometer inserted in the thickest part of the leg reads 165°F.), and the skin of the chicken, and potatoes are sufficiently browned.

16. Chicken Thighs with Roasted Vegetables

Easy Sheet Pan Chicken Thighs with Roasted Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

These easy sheet pan chicken thighs and veggies is one of my favorite sheet pan supper recipes! It’s a sheet pan dinner with juicy baked chicken thighs, roasted veggies, and a delicious mustard herb sauce! Best of all, you can customize your sheet pan chicken thighs: boneless or bone-in!

Ingredients

• 4 chicken thighs
• 3 tbsp olive oil
• 4-5 cloves garlic
• 3 tbsp honey
• 3 tsp Dijon mustard
• 2 tsp dried thyme
• 1 tsp paprika
• ½ tsp red pepper flakes (optional, to taste)
• 1 lb brussels sprouts
• 2 medium sweet potato
• salt and fresh cracked black pepper
• 1 red onion

Instructions

1. Trim chicken thighs of any excess skin and fat. Pierce flesh and skin with the tip of a knife to allow maximum penetration of the marinade.
2. Place chicken pieces in a large nonreactive mixing bowl and season liberally on all sides with salt and fresh cracked pepper, rubbing seasoning into the chicken.
3. Add in vegetables and season them as well with salt and pepper. Toss to combine.
4. In a bowl, whisk together garlic, olive oil, honey, mustard, thyme, paprika, and red pepper flakes, if using.
5. Add marinade to chicken and vegetables and toss to coat evenly. If desired, cover with plastic wrap and marinate in refrigerator for 30 minutes or up to overnight.
6. Preheat oven to 425°F.
7. Spread chicken and vegetable mixture evenly on a large rimmed baking sheet lined with parchment paper.
8. Bake in preheated oven for 40-45 minutes, or until chicken is cooked through (internal temperature reads 165°F) and vegetables are tender.

17. Sweet Potato Chicken Nuggets

Crispiest Sweet Potato Chicken Nuggets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 people (24 nuggets)’]

These crispy chicken nuggets are made with a hidden vegetable: sweet potato! Make a large batch and freeze for a quick meal. Recipe tip: Don’t put away the spices after adding them to the chicken mixture, you’ll need them in the next step!

Ingredients

• 1 medium sweet potato (cooked and peeled (see notes))
• 1 lb ground chicken
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried parsley
• ½ cup all purpose flour
• ½ cup corn starch
• 1 teaspoon salt (or more to taste)
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• bowl of cold water
• oil spray

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or spray it with oil.
2. In a large bowl, mash the cooked sweet potato with a fork until mostly smooth. Add the rest of the ingredients for the chicken nugget mixture and mix well.
3. In another bowl, combine all the ingredients for the seasoned flour and mix well.
4. Dip your hands into the bowl of cold water. With wet hands, take about one rounded tablespoon of the chicken mixture and form a nugget with your hands. Dredge it in the flour mixture, gently shake off the extra flour, and place on your baking sheet. Repeat until all the nuggets are formed.
5. Spray the tops of the nuggets with the oil spray, and bake at 400F for 20 minutes, or until the chicken is fully cooked, flipping the nuggets about halfway through. (See notes for pan-frying option). Serve warm with dip of your choice.

18. Healthy Chicken Tray Bake

Healthy Chicken Traybake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

Healthy chicken traybake is a super simple recipe. You can put it together in a few minutes, and the oven does the rest of the work. With carrots, broccoli and sweet potato to make it filling, traybake chicken thighs is a complete all-in-one dinner.

Ingredients

• 4 large chicken thighs
• 300 g sweet potatoes (cut into 2 cm pieces)
• 300 g carrots (cut into 2 cm pieces)
• 300 g broccoli or cauliflower (cut into small florets)
• 1 tbsp olive oil
• salt and pepper to taste
• handful of kale leaves
• 1 tsp dried mixed herbs (or a tablespoon fresh herbs)

Instructions

1. Preheat the oven to 180 degrees (160 fan) whilst prepping the veg.
2. Divide all of the vegetables between 2 large baking trays. Drizzle over the oil, and add the chicken thighs. Season well and add the herbs.
3. Bake for 35 mins until the chicken is cooked through and golden. If using leafy veg such as kale, add to the tray for the final 10 minutes of cooking time.

19. Buffalo Chicken Stuffed Sweet Potatoes

Slow Cooker Buffalo Chicken Stuffed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

These slow cooker buffalo chicken stuffed sweet potatoes are a great twist on the classic baked sweet potato. Top with avocado and cilantro for a fresh finish!

Ingredients

• 4 medium sweet potatoes
• 1.5 lbs boneless skinless chicken breasts ((about 3 medium breasts, 340g))
• 3/4 cup buffalo sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 large avocado, diced
• 1/4 cup chopped cilantro
• Optional toppings: feta cheese, pickled onions

Instructions

1. In a large slow cooker, add the buffalo sauce, garlic powder, salt, pepper, and the chicken breasts.
2. Let the chicken cook on high for 3-4 hours or low for 5-6 hours. The chicken is done when it reaches 165 degrees and shreds easily with a fork.
3. While the chicken is cooking and you are about an hour away from serving time, begin baking the sweet potatoes. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Wash and dry the sweet potatoes. Poke the sweet potatoes several times with a fork on all sides. Place the sweet potatoes on the lined baking sheet in the oven. Depending on the size of the sweet potatoes, bake for 45 minutes to an hour or until the potatoes are very soft and easily pierced through with a fork or knife.
4. Once the chicken has reached 165 degrees and is completely cooked through, shred the chicken breasts finely with two forks. At this point, you can also choose to add additional buffalo sauce to the mixture depending on how much sauce was absorbed by the chicken.
5. To serve, slice a sweet potato down the center and push the two ends in towards the center to open the potato. Add ¼ of the buffalo chicken mixture to the center. Top with ¼ of the avocado and sprinkle with chopped cilantro. Drizzle with more buffalo sauce if you choose.

20. Mexican Chicken and Sweet Potato Casserole

Mexican Sweet Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT40M · Total: PT90M · Yield: [’10’, ’10 servings’]

Mexican Sweet Potato Casserole is a healthy Tex-Mex dish combining sweet potatoes with shredded chicken, black beans, and corn – plus a spicy chipotle sauce and Mexican cheese. High in protein, low in calories, and it makes great leftovers too!

Ingredients

• 3 pounds sweet potatoes ( – plus a splash of chicken broth)
• kosher salt & freshly ground black pepper (- to taste)
• 4 cups shredded chicken (- I use rotisserie chicken)
• 30 oz. black beans (- rinsed & drained)
• 15 oz corn
• 8-10 oz. Mexican cheese (- or use pepper jack)
• 1 Tablespoon olive oil
• 1 medium onion (- chopped)
• 4 cloves garlic (- minced)
• 7 oz. can chipotle peppers in adobe sauce
• 30 oz. fire-roasted diced tomatoes
• 1 Tablespoon ground cumin
• 2 teaspoons onion powder
• salt & pepper to taste
• sauteed peppers and onions (- to serve)
• sliced avocado and chopped cilantro (- to serve)

Instructions

1. Start by peeling and chopping three large sweet potatoes. Cover with water, add salt, and boil until soft. Remove from heat and strain. Then mash and add a little bit of chicken broth to make it creamy. Spread in 9×11 casserole dish.3 pounds sweet potatoes, kosher salt & freshly ground black pepper
2. Shred a rotisserie chicken (or bake your own).

For the sauce:

1. In a blender, combine the diced tomatoes, the chipotle peppers, the ground cumin, and the onion powder.30 oz. fire-roasted diced tomatoes, 7 oz. can chipotle peppers in adobe sauce, 1 Tablespoon ground cumin, 2 teaspoons onion powder
2. In a small saute pan, cook onion in olive oil for a few minutes, or until soft. Add the minced garlic, and stir for 30 seconds, or until fragrant. Add to the blender.1 Tablespoon olive oil, 1 medium onion, 4 cloves garlic, salt & pepper to taste
3. Blend all ingredients. Remove one cup of the sauce for serving.

To assemble the casserole:

1. In a large bowl, combine the shredded chicken, the black beans, corn, and the sauce (except for one cup). Stir well to combine. Spread over the sweet potatoes.4 cups shredded chicken, 30 oz. black beans, 15 oz corn
2. Add the Mexican cheese (or pepper jack cheese) to the top of the casserole. I also reserved some black beans and sprinkled them on the top for decoration. 8-10 oz. Mexican cheese
3. Bake on 350 for 30-40 minutes, or until warm throughout.
4. Serve with sauteed onions and peppers, some sliced avocado, and some chopped cilantro. The reserved sauce can be added for extra sauciness!sauteed peppers and onions, sliced avocado and chopped cilantro

21. Black Bean Chicken and Sweet Potato Stew

Black Bean Sweet Potato Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’]

This Black Bean Chicken Soup with Sweet Potatoes is the ultimate healthy comfort food with so much flavor. This is an easy recipe that can feed a large family or makes amazing leftovers the next day after the flavors meld together.

Ingredients

• 2 chicken breasts (or use cooked chopped chicken, see notes)
• salt and pepper (to taste)
• 2 tablespoons olive oil (divided)
• 1 yellow onion (diced)
• 2 celery stalks (diced)
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika ((or use chili powder or cayenne pepper for spice!))
• ½ teaspoon dried oregano
• 3 cups chicken broth
• 1 14-oz can fire-roasted diced tomatoes (with the liquid)
• 1 sweet potato
• 2 14-oz cans black beans (drained and rinsed, or use 1 for a less beany soup)
• ½ cup fresh parsley or cilantro (finely diced (from ½ – 1 bunch))
• 1-2 teaspoons fresh lime juice

Instructions

1. Season the chicken with salt and pepper on both sides.
2. In a soup pot with a heavy bottom, heat 1 tablespoon of olive oil. Place the chicken in the preheated skillet, and allow to cook on high heat undisturbed for 5 minutes, or until nicely browned. Flip the chicken and allow to cook for 5 more minutes.
3. Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more tablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.
4. Add the garlic powder, ground cumin, paprika, and dried oregano (½ teaspoon each). Continue to sauté for another 3 minutes.
5. Add 3 cups of chicken stock and can of diced tomatoes (with the liquid). Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.
6. Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.
7. Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans. Stir, bring to a boil, and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.
8. Remove from heat and stir in fresh parsley or cilantro, season with additional salt, pepper and lime juice, if desired. Serve hot with fresh bread for dipping.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.