If you’re searching for a meal that’s both wholesome and bursting with flavor, Grilled Chicken with Roasted Broccoli & Sweet Potatoes might just be your new go-to! Imagine juicy grilled chicken, caramelized sweet potatoes, and crisp-tender broccoli all coming together on one plate—it’s a weeknight dream come true. Did you know that sweet potatoes were once treasured by early explorers for their natural sweetness and versatility? This dish combines that historic charm with today’s need for quick, nutritious dinners. It’s the kind of meal that hits the table fast, impresses everyone, and leaves very little cleanup behind. If you’ve tried my Lemon Garlic Pasta, you’ll find this recipe just as simple and family-friendly, but with a hearty, comforting twist. Get ready to dig in and discover a new favorite—your taste buds will be glad you did!
What is Grilled Chicken with Roasted Broccoli & Sweet Potatoes?
Let’s break it down: Grilled Chicken with Roasted Broccoli & Sweet Potatoes is exactly what it sounds like! The name isn’t trying to be mysterious—it’s honest and straight-up delightful. Ever wonder if chefs name dishes before or after they’ve tasted them? With this one, there’s no need for a creative stretch; it’s simply the best elements in one meal. They say the way to a man’s heart is through his stomach, and I’d wager this recipe has won more hearts than any love letter! The savory, robust flavors paired with the sweet, earthy vegetables make it a winning combo. Ready for a dinner that’s as easy as it is delicious? Let’s get cooking!
Why You’ll Love This
First off, the highlight is the perfect balance of flavors—juicy, seasoned chicken with the sweet undertones of roasted sweet potatoes and the slight crunch of broccoli. Each component shines on its own, yet comes together seamlessly in every bite. Making this meal at home is a true money-saver; skip pricey takeout and get restaurant-quality results right in your kitchen. Plus, the simple, fresh ingredients let you control every element, making it a nutritious choice for you and your family. The paprika-spiked chicken and veggies add an extra punch you won’t soon forget! If you loved my One-Pan Balsamic Chicken and Veggies, you’ll appreciate how this recipe turns basic ingredients into something extraordinary. Try it for dinner tonight and see if it doesn’t instantly become a family favorite!
How to Make
Quick Overview
This dish is as easy as it is tasty! All you need is a sheet pan and a grill or grill pan. From start to finish, you can have dinner on the table in about 35–40 minutes, making it perfect for busy weeknights. Juicy grilled chicken is marinated with spices, while the sweet potatoes and broccoli roast to tender perfection. The result is a high-protein, nutrient-packed meal with vibrant colors and bold flavors—no fancy techniques required.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt & black pepper to taste
For the Roasted Broccoli:
- 1 1/2 cups broccoli florets
- 1 tablespoon olive oil
- Salt, pepper, and garlic powder to taste
For the Roasted Sweet Potatoes:
- 1 large sweet potato, peeled and cubed
- 1/4 onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Pinch of salt & pepper
Step-by-Step
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- In a bowl, combine chicken breasts, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat well. Set aside to marinate while you prep the vegetables.
- In a separate bowl, toss broccoli florets with olive oil, a pinch of salt, pepper, and garlic powder.
- In another bowl, toss sweet potato cubes and diced onion with olive oil, smoked paprika, salt, and pepper.
- Arrange the sweet potatoes and onions on one end of the baking sheet and the broccoli on the other. Roast in the preheated oven for about 20–25 minutes, flipping halfway through, until the vegetables are tender and starting to caramelize.
- While the veggies roast, heat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has nice grill marks.
- Let the chicken rest for a few minutes before slicing. Serve warm, plated alongside the roasted broccoli and sweet potatoes for a beautiful, balanced meal.
What to Serve Grilled Chicken with Roasted Broccoli & Sweet Potatoes With
This dish is hearty on its own but pairs beautifully with a few simple extras. Try serving with a side of quinoa or brown rice for even more fiber. A dollop of Greek yogurt or tzatziki sauce makes a creamy, tangy topping that balances the spices. For drinks, opt for a chilled glass of white wine or your favorite sparkling water with a slice of lemon. For a touch of freshness, a simple cucumber and tomato salad would round out the meal perfectly.
Top Tips for Perfecting
- Prep ahead by marinating the chicken a few hours in advance for extra flavor.
- For a vegetarian twist, swap the chicken for firm tofu or chickpeas and follow the same seasoning steps.
- Don’t overcrowd the roasting pan—spread out the veggies so they brown instead of steam.
- Watch the chicken closely as it grills to avoid drying it out. Use a meat thermometer for the juiciest result.
- If you want extra crispiness on the broccoli, put it under the broiler for the last 2–3 minutes of roasting.
- Get creative and add other favorite veggies, like bell peppers or carrots, to customize the dish.
Storing and Reheating Tips
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and veggies separately so they retain their texture. To reheat, pop the chicken and veggies in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also use a microwave, but the oven helps preserve crispness. This dish also freezes well—store portions in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven for a quick, satisfying meal any time.
FAQs
How can I make this recipe dairy-free and gluten-free?
This recipe is naturally dairy- and gluten-free, so no swaps are needed.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be even juicier. Adjust cooking time as needed, since thighs may take a couple of extra minutes.
Can I roast everything on one sheet pan?
Yes! Just separate the ingredients a little for even cooking, and flip halfway through.
What are the best ways to add more flavor?
Try adding fresh herbs like rosemary or thyme, or finish the dish with a squeeze of lemon juice right before serving!
Can I prep this in advance?
You can marinate the chicken and chop your veggies the night before. Store everything in airtight containers, and assemble right before cooking.
Conclusion
Grilled Chicken with Roasted Broccoli & Sweet Potatoes is the kind of vibrant, tasty dinner that proves healthy cooking can be simple and satisfying! With everyday ingredients and a speedy prep time, it’s perfect for anyone who wants to eat well without spending hours in the kitchen. Whether you’re cooking for family or meal-prepping for yourself, this recipe brings everyone to the table with its irresistible flavors and comforting appeal. Don’t forget to share your creation or let me know how it turned out—I can’t wait to hear about your experience with this wholesome favorite!
Grilled Chicken with Roasted Broccoli & Sweet Potatoes
Equipment
- Sheet Pan
- Grill or Grill Pan
- Mixing Bowl
Ingredients
Chicken Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste Salt & black pepper
Roasted Broccoli Ingredients
- 1 1/2 cups broccoli florets
- 1 tablespoon olive oil
- to taste Salt, pepper, and garlic powder
Roasted Sweet Potatoes Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- pinch salt & pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- In a bowl, combine chicken breasts, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat well. Set aside to marinate while you prep the vegetables.
- In a separate bowl, toss broccoli florets with olive oil, a pinch of salt, pepper, and garlic powder.
- In another bowl, toss sweet potato cubes and diced onion with olive oil, smoked paprika, salt, and pepper.
- Arrange the sweet potatoes and onions on one end of the baking sheet and the broccoli on the other. Roast in the preheated oven for about 20–25 minutes, flipping halfway through, until the vegetables are tender and starting to caramelize.
- While the veggies roast, heat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside has nice grill marks.
- Let the chicken rest for a few minutes before slicing. Serve warm, plated alongside the roasted broccoli and sweet potatoes for a beautiful, balanced meal.