Sheet-Pan Baked Chicken with Sweet Potatoes and Vegetables
A simple, colorful sheet-pan meal with juicy chicken breast, caramelized sweet potato, and tender roasted vegetables. Perfect for effortless weekday batch cooking and minimal cleanup.
Prep
15 min
Cook
25 min
Total
40 min
Makes
1 serving
Created together. Shared with you.
Made by Sarah + Lila
Sarah created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Knife and cutting board
Time saver
If preparing for batch cook meal prep, allow the meal to cool completely at room temperature before closing container lids to prevent condensation and sogginess.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with pa…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Cut the chicken breast into even bite-sized…
Cut the chicken breast into even bite-sized pieces so they cook uniformly alongside the vegetables.
Tap card to mark done - 03
Dice the sweet potato into 1/2-inch (1
Dice the sweet potato into 1/2-inch (1.25cm) cubes and chop the broccoli into bite-sized florets.
Tap card to mark done - 04
Slice the red bell pepper into thin…
Slice the red bell pepper into thin strips.
Tap card to mark done - 05
Spread the diced sweet potato
Spread the diced sweet potato, broccoli florets, bell pepper strips, and chicken pieces across the prepared baking sheet in a single layer without overcrowding.
Tap card to mark done - 06
Drizzle extra virgin olive oil evenly over…
Drizzle extra virgin olive oil evenly over all ingredients, then sprinkle with garlic powder, dried oregano, sea salt, and black pepper.
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Toss everything directly on the sheet pan…
Toss everything directly on the sheet pan using tongs until evenly coated, then redistribute into a single layer.
Look for: evenly coated, then redistribute into a single layer
Tap card to mark done - 08
Roast in the preheated oven for 20…
Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender with browned edges.
Look for: the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender with browned edges
Tap card to mark done - 09
Remove from the oven and let rest…
Remove from the oven and let rest for 3 minutes before serving hot or portioning into glass storage containers.
Allow: 3 minutes
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