Catching Up in My Kitchen

You know how there are days when you open the fridge and just sort of… stare? And then someone shouts, “Mum! What’s for dinner?” and you realize you haven’t a clue. That was totally me the first time I cobbled together these Easy & Healthy Chicken and Sweet Potato Bowls. Honestly, it started as me just trying to use up a few rogue sweet potatoes and some chicken thighs I found lurking in my freezer. But somehow (don’t ask me how), it kind of became my go-to meal—especially after soccer practice or on evenings when I just can’t be bothered to make anything fancy. Plus, I’ll admit: the sweet potato caramelizes like it’s been blessed by some kitchen wizard.

Easy & Healthy Chicken and Sweet Potato Bowls

Why You’ll Love This One (or at least find it handy)

I make this recipe whenever I need something healthy but not, you know, rabbit-food-boring. My daughter always asks for extra avocado (she’s got picky down to an art form), and my husband swears it “tastes like fall in a bowl” (though, to be fair, he’s said that about three entirely different recipes, so take it with a grain of salt—ha!). Sometimes the bowls look messy, and my kitchen is a disaster, but these always disappear fast. Actually, the last time I made it, my mum took home the leftovers—proof enough for me.

Here’s What You’ll Need (plus a few cheats)

2 medium sweet potatoes (or swap in butternut squash if you hate peeling)
2 chicken breasts or 4 chicken thighs (I think thighs stay juicier, but honestly, breasts cook faster if you’re in a rush)
1 tbsp olive oil (any neutral oil will do—my grandmother was weirdly strict about olive oil, but I’ve definitely used canola in a pinch)
1 tsp smoked paprika (sometimes I just do regular paprika if that’s all I’ve got)
Pinch of chili flakes, optional (more if you’re feeling feisty)
1 tsp garlic powder OR a couple cloves of fresh garlic, minced
Handful of baby spinach—you could totally use kale or even rocket, if that’s what’s sitting around
Half a ripe avocado (I love to double up on avocado, but when they’re £2 each? Not happening)
Salt & pepper—amount is your call; I just start tossing and hope for the best
Cooked brown rice, quinoa, or even couscous (sometimes I use the microwave pouches, zero shame)
A spoonful of Greek yogurt (plain) for topping, or a pre-made tzatziki if you want to feel fancy

Alright, Let’s Get Cooking (give or take a step)

Preheat your oven to 220°C/425°F—trust me, hotter is better here. Cut those sweet potatoes into bite-sized chunks (you don’t have to be precious about it), toss with olive oil, half the paprika, garlic, salt and pepper. Dump them on a baking tray (parchment paper saves on scrubbing) and roast 20-25 minutes. This is the bit where you might start snacking before they’re ready, not that I’d know…
While that’s happening, cut your chicken into chunks. Throw them into a bowl with more olive oil, paprika, garlic powder or fresh garlic, chili flakes if you like a kick, and, obviously, more salt and pepper. I use my hands to mix—just don’t answer the phone mid-mix unless you want to be cleaning chicken off your mobile forever.
Once the sweet potatoes have had a head start, shove them to one half of the tray. Plop the chicken pieces down on the other half. (Actually, it cooks more evenly if you separate, but I’ve been lazy and it was fine!) Roast the whole lot for another 15-20 minutes until the chicken’s golden and cooked through (slice a big one open to check if you’re unsure).
Meanwhile—because there’s always a meanwhile—make your base. I usually nuke a pouch of brown rice, but if you’re feeling proper, cook some. Add the spinach or kale straight into the hot rice/quinoa so it wilts a bit. Looks weird, tastes good.
Assemble time! Scoop in your rice/spinach mix, top with roasted sweet potato and chicken. Scatter slices of avocado, serve with a dollop of Greek yogurt. Artistic drizzling is optional.

Real Life Notes (aka what I’ve messed up)

I tried roasting everything together once—chicken got kinda soggy and sad. Now I give the veggies a head start.
If you overdo the chili flakes, don’t panic, extra yogurt helps calm it down.
Soggy spinach? Happens. I now add it at the last minute, so it has a chance but doesn’t go limp and brown.

Switch-Ups (some winners, one loser)

Black beans are good for a veggie twist; once added chickpeas and honestly prefer that.
Fresh herbs—coriander (cilantro) is brilliant if you’re into that. Parsley is just… fine.
Tried tossing in pickled onions—looked cool, tasted very weird with the sweet potato, so maybe save those for taco night.
Once, I did a sprinkle of feta; my son picked it all off, but I loved it.

If You Don’t Have All the Gear…

Look, a big sturdy baking tray is key (I’ve used a pizza pan in a crisis, worked alright). If you lack a microwave, stovetop rice works—if you don’t absolutely burn it to the bottom of the pot like me last Tuesday. Even a sheet of foil on your tray beats nothing—less washing up, too.

Keeping the Leftovers (Good luck!)

It stores in an airtight container in the fridge for maybe 2 days. But honestly, in my house, leftovers barely make it to the next morning. If for some wild reason you have extra, the flavors do meld nicely over time—somehow, Day 2 tastes even better, but that’s between us.

How We Dish It Up

I usually serve this straight from the tray, everyone DIYs their bowl. There’s always a big spoon for the yogurt, which we fight over like seagulls at the seaside. Sometimes I make a quick cucumber salad on the side if I’m feeling proper grown-up. Or—don’t laugh—add a few tortilla chips for scooping, because why not?

Lessons (Learned the Hard Way, Naturally)

Don’t crowd the tray or stuff will steam instead of roast. Once I tried cramming in extra veg to “make it healthier”—ended up with a sort of weird sauna effect. Not recommended.
Let the chicken rest 3 min before digging in; I once skipped this step and the juices went everywhere except the actual bowl.
Peeling sweet potatoes is optional, but don’t say I didn’t warn you about chewy skins, if you skip it.

Your Questions (The Real Ones!)

Do I have to use sweet potatoes? Nope! But regular potatoes miss out on that whole caramelized thing. Butternut squash or pumpkin works, too, if you’re feeling autumnal.
Can I make this totally veggie? Sure thing. Chickpeas, black beans, or even firm tofu are all fair game. (Just up the seasoning a little.)
Is this freezer friendly? Meh—technically, yes, but the avocado and yogurt don’t love being frozen. The rest’s fine, just reheat gently.
How spicy can I make it? Go wild with the chili flakes if you like heat. My kids will mutiny at too much, so I keep it mild, but it’s your rodeo.
What about meal prep? Great make-ahead lunch, actually. Pack everything in separate containers, or just toss it together the night before—either way, it’s less sad than a limp sandwich.

And if you try a wacky variation that actually works (or… doesn’t), drop me a note. I love a kitchen success—but a kitchen failure with a funny story? That’s even better, honestly.

Easy & Healthy Chicken and Sweet Potato Bowls