30+ Delicious Chicken and Sweet Potato Recipes You’ll Love

Chicken and sweet potatoes are the perfect pair.

This dynamic duo combines the savory goodness of chicken with the natural sweetness of sweet potatoes, offering a meal that’s both nourishing and flavorful.

Whether you’re looking for quick weeknight dinners, hearty soups, comforting casseroles, or fresh salads, chicken and sweet potatoes can do it all. This combination isn’t just delicious—it’s also incredibly versatile and packed with nutrients like protein, fiber, and vitamins.

In this post, we’ve gathered over 30 incredible chicken and sweet potato recipes that will make your meals exciting and wholesome.

From spicy skillet dishes to creamy soups, these recipes are sure to satisfy your cravings while keeping things healthy and balanced.

Let’s dive into the wonderful world of chicken and sweet potatoes!

30+ Delicious Chicken and Sweet Potato Recipes You’ll Love

Chicken and sweet potatoes are not only versatile and flavorful, but they also make for a nutrient-packed meal.

Whether you’re looking for a comforting dinner, a quick meal, or a fresh salad, the possibilities are endless with these two ingredients.

With the 30+ chicken and sweet potato recipes we’ve shared, you now have plenty of inspiration to bring some delicious and healthy meals to your table.

From simple one-pan dishes to more elaborate creations, these recipes are sure to please everyone.

So why wait?

Get cooking and enjoy the savory-sweet goodness of chicken and sweet potatoes today!

Honey Garlic Chicken and Roasted Sweet Potatoes

This sweet and savory Honey Garlic Chicken and Roasted Sweet Potatoes recipe is a comforting dish perfect for weeknight dinners or meal prep. The tender chicken is coated in a sticky honey garlic glaze that complements the caramelized, roasted sweet potatoes beautifully. It’s healthy, packed with flavor, and requires only a handful of ingredients to bring dinner together quickly.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp soy sauce (or tamari for gluten-free)
• 3 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the cubed sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway through.
3. Meanwhile, in a small bowl, whisk together honey, soy sauce, and garlic.
4. Season the chicken breasts with salt and pepper. In a skillet over medium heat, heat the remaining 1 tbsp olive oil and sear chicken on both sides until golden (about 3–4 minutes per side).
5. Pour the honey garlic sauce over the chicken, reduce heat, and simmer for 8–10 minutes until the sauce thickens and the chicken is cooked through.
6. Serve chicken with a generous spoonful of the glaze over the roasted sweet potatoes. Garnish with parsley.

This Honey Garlic Chicken and Roasted Sweet Potatoes recipe is a well-balanced meal that brings a comforting warmth to your dinner table. The sticky glaze enhances the natural sweetness of the potatoes and creates a harmony of textures and flavors. It’s as easy to prepare as it is satisfying to eat!

Creamy Chicken and Sweet Potato Skillet

This one-pan Creamy Chicken and Sweet Potato Skillet is the definition of cozy comfort food. Tender chunks of chicken and soft, flavorful sweet potatoes simmer in a creamy garlic and herb sauce, making it perfect for chilly evenings or when you need something wholesome and hearty without much fuss.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 cup chicken broth
• 1/2 cup heavy cream or coconut milk
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. In a large skillet, melt butter over medium heat. Add onion and cook until soft, about 3 minutes.
2. Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
3. Add the chicken and brown on all sides, about 5–6 minutes.
4. Stir in diced sweet potatoes and season with salt and pepper.
5. Pour in the chicken broth, cover, and simmer for 12–15 minutes, or until sweet potatoes are fork-tender.
6. Remove the lid, stir in cream, and let simmer for 5 more minutes to thicken.
7. Garnish with parsley and serve hot.

This Creamy Chicken and Sweet Potato Skillet brings comfort food to a new level with rich flavors and minimal cleanup. The creamy sauce envelops every bite, making it an instant favorite for both busy weeknights and laid-back weekend meals. It’s satisfying, simple, and full of soul.

Spicy Cajun Chicken with Sweet Potato Mash

Bold, spicy, and packed with flavor, this Cajun Chicken served over creamy sweet potato mash is a protein-rich, nutrient-dense dish that feels indulgent without being heavy. The heat from the Cajun seasoning perfectly balances the sweetness of the mashed potatoes, making every bite a flavorful adventure.

Ingredients:

For the Chicken:

• 2 chicken breasts
• 1 tbsp Cajun seasoning
• 1 tbsp olive oil
• Juice of 1/2 lemon

For the Sweet Potato Mash:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• 1/4 cup milk (or plant-based milk)
• Salt and pepper, to taste

Instructions:

1. Rub the chicken breasts with Cajun seasoning and drizzle with lemon juice. Set aside.
2. In a skillet over medium-high heat, heat olive oil and sear the chicken for 5–6 minutes per side or until fully cooked. Let rest before slicing.
3. Meanwhile, boil sweet potatoes in salted water until soft (about 15 minutes). Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
4. Serve the sliced Cajun chicken over a bed of mashed sweet potatoes.

This Spicy Cajun Chicken with Sweet Potato Mash is the perfect blend of heat and sweet. It’s a dish that’s easy enough for a weeknight dinner but impressive enough for guests. The smooth mash soothes the bold spice of the chicken, making it a deliciously balanced meal that’ll keep you coming back for more.

Let me know if you’d like a printable format or want these turned into a blog post!

Baked BBQ Chicken Thighs with Sweet Potato Wedges

This recipe pairs sticky, oven-baked BBQ chicken thighs with perfectly seasoned sweet potato wedges for a fuss-free dinner that’s big on flavor. The smoky, tangy BBQ sauce caramelizes in the oven, while the crispy-edged sweet potatoes bring a natural sweetness to the plate. It’s a delicious balance of bold and comforting, ideal for a hearty, family-style meal.

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup BBQ sauce (store-bought or homemade)
• Salt and pepper, to taste

For the Sweet Potatoes:

• 2 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place chicken thighs on a lined baking sheet. Season with salt and pepper, then brush generously with BBQ sauce. Bake for 35–40 minutes, brushing with more sauce halfway through.
3. Toss sweet potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and bake for 30–35 minutes, flipping halfway, until golden and crisp.
4. Serve BBQ chicken alongside the crispy sweet potato wedges.

With just a few ingredients and minimal prep, this Baked BBQ Chicken and Sweet Potato Wedges combo delivers maximum flavor. The sticky, saucy chicken and savory sweet potato fries are always a hit, making it a go-to for weeknights or casual entertaining.

Thai-Inspired Chicken and Sweet Potato Curry

Creamy, spicy, and deeply aromatic, this Thai-Inspired Chicken and Sweet Potato Curry is a one-pot wonder that brings together bold Southeast Asian flavors with tender chicken and hearty sweet potatoes. Infused with red curry paste and coconut milk, it’s a warming and satisfying meal that’s both gluten- and dairy-free.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast or thighs, sliced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp brown sugar
• Juice of 1/2 lime
• Fresh cilantro and jasmine rice, for serving

Instructions:

1. Heat coconut oil in a large skillet or pot over medium heat. Add chicken and brown on all sides.
2. Stir in red curry paste and cook for 1 minute until fragrant.
3. Add sweet potatoes, coconut milk, fish sauce, sugar, and bell pepper. Stir and bring to a simmer.
4. Cover and cook for 15–20 minutes, until the sweet potatoes are tender and chicken is cooked through.
5. Stir in lime juice and adjust seasoning if needed. Serve hot over jasmine rice with fresh cilantro.

This Thai-Inspired Chicken and Sweet Potato Curry is the ultimate cozy-meets-exotic meal. It’s rich, vibrant, and surprisingly easy to make. If you love bold flavors and creamy curries, this dish is sure to become a regular in your recipe rotation.

Chicken and Sweet Potato Sheet Pan Dinner

Perfect for busy nights, this Chicken and Sweet Potato Sheet Pan Dinner is a quick, healthy, and satisfying all-in-one meal. With minimal cleanup and loads of roasted flavor, it combines juicy chicken with earthy sweet potatoes and seasonal veggies—all tossed with herbs and baked together for ultimate ease.

Ingredients:

• 2 boneless, skinless chicken breasts, halved
• 2 sweet potatoes, peeled and cubed
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Optional: balsamic glaze for drizzling

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss all ingredients on a large sheet pan with olive oil, Italian seasoning, garlic powder, salt, and pepper.
3. Spread everything in an even layer. Bake for 25–30 minutes, flipping veggies halfway through, until the chicken is cooked and vegetables are tender.
4. Optional: Drizzle with balsamic glaze before serving for added flavor.

This sheet pan chicken and sweet potato meal is proof that healthy doesn’t have to be complicated. Everything roasts together in one pan, delivering big flavor with minimal mess. It’s the ideal meal prep or family dinner recipe when time is tight and hunger is real.

Want me to help turn these into a downloadable or printable recipe card format?

Lemon Herb Chicken with Sweet Potato and Asparagus

This Lemon Herb Chicken with Sweet Potato and Asparagus is a bright and flavorful one-pan meal that is simple to prepare but packs a punch with fresh ingredients. The lemony chicken pairs beautifully with roasted sweet potatoes and tender asparagus, making this dish a light yet filling dinner choice that’s full of flavor and nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cubed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix olive oil, lemon juice, zest, thyme, garlic powder, salt, and pepper. Coat the chicken breasts in the mixture and let marinate for at least 15 minutes.
3. Spread the cubed sweet potatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25 minutes.
4. After 25 minutes, add the chicken breasts to the sheet pan with the sweet potatoes and roast for another 20 minutes, until the chicken is cooked through.
5. Add the asparagus to the pan and roast for an additional 10 minutes, or until tender.
6. Garnish with fresh parsley and serve immediately.

This Lemon Herb Chicken with Sweet Potato and Asparagus is a beautifully balanced meal with a burst of citrus and fresh herbs. The sweet potatoes and asparagus complement the chicken perfectly, making it a quick, healthy dinner that’s packed with flavor and easy to clean up.

Sweet Potato and Chicken Enchilada Casserole

This Sweet Potato and Chicken Enchilada Casserole is a comforting twist on a Mexican classic. Loaded with tender chicken, roasted sweet potatoes, and a homemade enchilada sauce, this casserole is a great make-ahead meal for busy evenings. The creamy, cheesy topping makes every bite indulgent while still being a wholesome dish.

Ingredients:

For the Casserole:

• 2 cooked chicken breasts, shredded
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup shredded cheese (cheddar or a Mexican blend)
• 6 corn tortillas, cut into strips
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Enchilada Sauce:

• 1 can (10 oz) enchilada sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 20–25 minutes, or until soft.
3. In a small saucepan, combine all enchilada sauce ingredients and simmer over medium heat for 5 minutes.
4. In a large casserole dish, layer the roasted sweet potatoes, shredded chicken, black beans, corn, and tortilla strips.
5. Pour the enchilada sauce over the layers and top with shredded cheese.
6. Bake for 25–30 minutes, until the cheese is bubbly and the casserole is heated through.
7. Let it cool for a few minutes before serving.

This Sweet Potato and Chicken Enchilada Casserole is a crowd-pleaser that combines the best of comfort food and Mexican flavors. The layers of savory chicken, tender sweet potatoes, and rich enchilada sauce make it a satisfying dish that’s sure to be a family favorite.

Chicken and Sweet Potato Fajitas

These Chicken and Sweet Potato Fajitas are a quick and vibrant meal that combines the sweetness of roasted sweet potatoes with spicy, seared chicken and colorful bell peppers. Served in soft tortillas with a squeeze of lime and your favorite toppings, these fajitas make for a fun and healthy dinner the whole family will love.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 6 small flour tortillas
• Lime wedges, for serving
• Optional toppings: sour cream, salsa, guacamole, cilantro

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tbsp olive oil, chili powder, cumin, paprika, salt, and pepper. Roast for 20–25 minutes, or until soft.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the chicken strips and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
4. In the same skillet, sauté the onion and bell peppers until soft, about 5 minutes.
5. Add the cooked chicken and roasted sweet potatoes back into the skillet. Toss to combine and heat through for an additional 2–3 minutes.
6. Serve the chicken and sweet potato mixture in warm tortillas with a squeeze of lime and your favorite toppings.

These Chicken and Sweet Potato Fajitas are a flavorful, vibrant take on a classic dish. The roasted sweet potatoes add a natural sweetness that contrasts perfectly with the spices in the chicken and vegetables. They’re easy to make, customizable, and always a hit when served family-style.

I hope you find these recipes enjoyable and perfect for adding variety to your weekly meal planning! Let me know if you’d like to explore more!

Chicken and Sweet Potato Stir-Fry

This Chicken and Sweet Potato Stir-Fry is a delicious and nutritious one-pan meal that’s packed with flavor. The tender chicken is sautéed with roasted sweet potatoes, colorful veggies, and a savory sauce. The combination of sweet and salty makes this stir-fry both satisfying and light—perfect for a quick dinner after a busy day.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup red onion, sliced
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• Salt and pepper, to taste
• Sesame seeds and green onions, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes in olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add sliced chicken and cook until browned on both sides, about 5–6 minutes. Remove chicken and set aside.
3. In the same pan, sauté the garlic, ginger, bell pepper, zucchini, and onion until softened, about 4–5 minutes.
4. Return the chicken to the pan and stir in soy sauce and honey. Let cook for another 2–3 minutes, allowing the sauce to thicken slightly.
5. Add the roasted sweet potatoes to the stir-fry and toss to combine.
6. Garnish with sesame seeds and green onions before serving.

This Chicken and Sweet Potato Stir-Fry is the perfect balance of savory, sweet, and umami flavors. With vibrant vegetables and tender chicken, it’s an easy yet flavorful meal that’s sure to become a staple in your recipe rotation.

Chicken and Sweet Potato Salad with Avocado Dressing

This Chicken and Sweet Potato Salad with Avocado Dressing is a vibrant, healthy dish that works as both a light dinner and a filling lunch. Roasted sweet potatoes add a hearty sweetness, while the creamy avocado dressing ties the ingredients together, making this salad a refreshing and satisfying option for any meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1 avocado, pitted and peeled
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cup Greek yogurt (or dairy-free yogurt for dairy-free option)
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp pumpkin seeds (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper, then roast for 20–25 minutes, or until soft.
2. Season chicken breasts with salt and pepper, then grill or pan-sear them over medium heat for 6–8 minutes on each side, or until cooked through. Slice thinly.
3. In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic powder, salt, and pepper. Blend until smooth to create the dressing.
4. To assemble, place mixed greens in a large bowl. Add roasted sweet potatoes, sliced chicken, and drizzle with the avocado dressing.
5. Garnish with pumpkin seeds and fresh cilantro before serving.

This Chicken and Sweet Potato Salad with Avocado Dressing is a fresh and satisfying dish that combines protein, healthy fats, and vibrant vegetables. The creamy avocado dressing makes it feel indulgent while keeping the meal light and nutritious. Perfect for a sunny day or when you need a quick, healthy lunch.

Chicken and Sweet Potato Shepherd’s Pie

This Chicken and Sweet Potato Shepherd’s Pie is a twist on the classic comfort food. Instead of the traditional mashed potatoes, roasted sweet potatoes are used to create a creamy and slightly sweet topping. The savory chicken and vegetable filling is hearty and satisfying, making this a comforting meal perfect for cooler weather.

Ingredients:

For the Filling:

• 2 cooked chicken breasts, shredded
• 1 cup frozen peas
• 1 cup carrots, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp flour (or cornstarch for gluten-free)
• Salt and pepper, to taste

For the Topping:

• 3 large sweet potatoes, peeled and cubed
• 2 tbsp butter (or dairy-free butter)
• 1/4 cup milk (or dairy-free milk)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil sweet potatoes in a large pot of salted water until fork-tender, about 15–20 minutes. Drain, then mash with butter, milk, salt, and pepper until smooth.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 3–4 minutes.
4. Stir in the carrots and peas, and cook for another 2–3 minutes. Sprinkle flour over the mixture and stir well to combine.
5. Gradually add chicken broth, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes. Add shredded chicken, salt, and pepper to taste.
6. Transfer the chicken mixture into a greased baking dish and spread the mashed sweet potatoes over the top. Use a spatula to smooth the potatoes evenly.
7. Bake for 20–25 minutes, until the top is golden and the filling is bubbling.

This Chicken and Sweet Potato Shepherd’s Pie is a warm, comforting meal that’s perfect for a family dinner or cozy night in. The creamy sweet potato topping contrasts beautifully with the savory chicken filling, making it a deliciously satisfying dish with a fresh twist on a classic.

Let me know if you need more recipes or any adjustments!

Chicken and Sweet Potato Curry

This Chicken and Sweet Potato Curry is a rich, flavorful dish that combines the natural sweetness of the sweet potatoes with aromatic spices in a creamy coconut milk base. Perfect for a cozy night, this curry is easy to make and can be served with rice or naan for a complete meal.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 3–4 minutes.
2. Add diced chicken to the pot and cook until browned, about 5–7 minutes.
3. Stir in curry powder, turmeric, cumin, salt, and pepper, and cook for another 1–2 minutes to release the flavors.
4. Add the cubed sweet potatoes, diced tomatoes (with juice), and coconut milk. Stir well and bring to a simmer.
5. Cover and cook for 20–25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
6. Serve over cooked rice and garnish with fresh cilantro.

This Chicken and Sweet Potato Curry is the ultimate comfort food with a deliciously creamy texture and a burst of spice. The combination of tender chicken, sweet potatoes, and coconut milk makes it a filling and satisfying meal. Whether you’re new to curry or a seasoned fan, this dish is sure to become a favorite!

Chicken and Sweet Potato Quesadillas

These Chicken and Sweet Potato Quesadillas are a fun and flavorful twist on a classic dish. The roasted sweet potatoes add a touch of sweetness to the seasoned chicken, making every bite a perfect balance of savory and sweet. They’re perfect for lunch, dinner, or as a crowd-pleasing appetizer.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 4 large flour tortillas
• Salt and pepper, to taste
• Salsa and sour cream, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Roast for 20–25 minutes, or until soft.
2. In a bowl, combine the shredded chicken with roasted sweet potatoes. Mix in half of the shredded cheese.
3. Heat a large skillet over medium heat. Place a tortilla in the skillet and spoon the chicken and sweet potato mixture onto one half of the tortilla. Sprinkle with remaining cheese.
4. Fold the tortilla over and cook for 2–3 minutes on each side, until golden brown and the cheese is melted.
5. Repeat with the remaining tortillas and filling. Cut into wedges and serve with salsa and sour cream.

These Chicken and Sweet Potato Quesadillas are a delightful combination of flavors that will leave you craving more. The crispy tortilla, melted cheese, and sweet potatoes create a satisfying contrast to the savory chicken. Perfect for a weeknight meal or a fun twist on your typical quesadilla!

Grilled Chicken and Sweet Potato Skewers

These Grilled Chicken and Sweet Potato Skewers are a fun and delicious way to enjoy the combination of tender chicken and sweet potatoes. Marinated in a flavorful herb sauce, they’re grilled to perfection and make for a light, yet satisfying meal that’s ideal for summer cookouts or easy dinners.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat the grill to medium heat.
2. In a bowl, whisk together olive oil, balsamic vinegar, rosemary, thyme, garlic, salt, and pepper.
3. Toss the chicken cubes and sweet potato cubes in the marinade and let sit for 15 minutes.
4. Thread the marinated chicken and sweet potato cubes onto the soaked skewers, alternating between the two.
5. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and the sweet potatoes are tender.
6. Serve with a side of vegetables or a light salad for a complete meal.

These Grilled Chicken and Sweet Potato Skewers are a flavorful and healthy option for any meal. The combination of the smoky grill, marinated chicken, and sweet potatoes makes for a delightful dish that’s easy to prepare and perfect for outdoor grilling. It’s a great way to enjoy a balanced meal with minimal fuss!

Let me know if you need any more recipes or further details on any of these!

Honey Mustard Chicken and Sweet Potato Bake

This Honey Mustard Chicken and Sweet Potato Bake is a simple, one-pan dish that combines the tangy sweetness of honey mustard with roasted sweet potatoes and juicy chicken. The flavors meld together beautifully as everything bakes to perfection in the oven, creating a hearty and delicious meal with minimal prep time.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic powder, thyme, salt, and pepper to create the marinade.
3. Arrange the chicken breasts and cubed sweet potatoes on a baking sheet lined with parchment paper.
4. Pour the honey mustard marinade over the chicken and sweet potatoes, tossing to coat evenly.
5. Bake for 25–30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
6. Garnish with fresh parsley and serve immediately.

This Honey Mustard Chicken and Sweet Potato Bake is a flavorful and fuss-free dinner that comes together in one pan. The honey mustard sauce adds a sweet and tangy kick that pairs wonderfully with the sweetness of roasted sweet potatoes, making it a comforting and satisfying meal.

Chicken and Sweet Potato Taco Bowls

These Chicken and Sweet Potato Taco Bowls are a healthy, customizable dish perfect for Taco Tuesday or meal prep. The roasted sweet potatoes and seasoned chicken are layered with your favorite taco toppings, creating a delicious and balanced bowl that’s both nutritious and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste
• 1 cup cooked brown rice or quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, sliced
• Salsa, for topping
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Roast for 20–25 minutes until tender.
2. While the sweet potatoes roast, heat a skillet over medium heat. Add the shredded chicken and stir in your favorite taco seasoning. Cook until heated through, about 5 minutes.
3. To assemble the taco bowls, divide the cooked rice or quinoa between four bowls.
4. Top each bowl with roasted sweet potatoes, seasoned chicken, black beans, corn, and sliced avocado.
5. Garnish with salsa, cilantro, and a squeeze of lime before serving.

These Chicken and Sweet Potato Taco Bowls are a flavorful and customizable dish that’s perfect for any occasion. The roasted sweet potatoes add a delightful sweetness, while the seasoned chicken brings all the bold flavors you crave in a taco bowl. It’s a healthy, satisfying meal that can be tailored to your taste preferences!

Baked Chicken and Sweet Potato Casserole

This Baked Chicken and Sweet Potato Casserole is an easy and comforting dish that brings together tender chicken, creamy sweet potatoes, and savory seasonings. Baked to perfection, it’s a hearty, satisfying casserole that’s perfect for feeding a family or meal prepping for the week ahead.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup chicken broth
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a large bowl, mix together the diced chicken, cubed sweet potatoes, garlic powder, paprika, salt, and pepper.
3. Add the chicken broth and Greek yogurt (or sour cream) to the bowl, stirring to coat the chicken and sweet potatoes evenly.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Sprinkle shredded cheddar cheese on top and bake for 30–35 minutes, until the chicken is cooked through and the sweet potatoes are soft.
6. Garnish with fresh thyme or parsley before serving.

This Baked Chicken and Sweet Potato Casserole is the ultimate comfort food. The creamy texture of the sweet potatoes and the tender chicken come together in a satisfying dish that’s perfect for busy nights. It’s a flavorful, wholesome meal that everyone will enjoy!

Let me know if you’d like more recipes or have any other questions!

Chicken and Sweet Potato Stir-Fry

This Chicken and Sweet Potato Stir-Fry is a quick and flavorful one-pan dish that pairs the savory taste of chicken with the natural sweetness of roasted sweet potatoes. Loaded with vegetables and a zesty sauce, this stir-fry is perfect for a weeknight dinner that’s both healthy and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 bell pepper, sliced
• 1 medium onion, sliced
• 1 cup broccoli florets
• 3 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
2. While the sweet potatoes roast, heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 5–7 minutes.
3. Add the garlic and ginger to the pan and sauté for an additional minute.
4. In a small bowl, whisk together soy sauce, honey, and a pinch of salt. Pour over the cooked chicken and stir to coat.
5. Add the roasted sweet potatoes, bell pepper, onion, and broccoli to the skillet. Stir everything together and cook for another 3-4 minutes, allowing the vegetables to soften slightly.
6. Garnish with sesame seeds and serve.

This Chicken and Sweet Potato Stir-Fry is a perfect balance of savory, sweet, and crunchy. The tender chicken, roasted sweet potatoes, and fresh vegetables come together with a zesty sauce that makes this dish incredibly flavorful and easy to prepare. It’s a great option for a healthy weeknight meal!

Sweet Potato and Chicken Frittata

This Sweet Potato and Chicken Frittata is a wholesome breakfast or brunch option that combines protein-packed chicken, tender sweet potatoes, and eggs into a delicious and filling meal. The sweet potatoes provide a natural sweetness, while the chicken adds a savory depth, making this dish a well-balanced start to your day.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 medium sweet potatoes, peeled and diced
• 6 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley or chives, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until tender.
3. In a large bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
4. Add the shredded chicken to the skillet with the cooked sweet potatoes, stirring to combine.
5. Pour the egg mixture over the chicken and sweet potatoes in the skillet, ensuring it is evenly distributed. Sprinkle shredded cheddar cheese over the top.
6. Cook on the stove for 2-3 minutes, then transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the eggs are set and lightly golden on top.
7. Garnish with fresh parsley or chives before serving.

This Sweet Potato and Chicken Frittata is a delicious, healthy, and filling dish that’s perfect for breakfast, brunch, or even dinner. The combination of creamy eggs, savory chicken, and sweet potatoes makes for a meal that’s both satisfying and packed with flavor. Plus, it’s a great way to use up leftover chicken!

Chicken and Sweet Potato Shepherd’s Pie

This Chicken and Sweet Potato Shepherd’s Pie is a comforting and hearty dish with a twist on the classic. Instead of using mashed potatoes, roasted sweet potatoes are used as a topping, creating a sweet and savory combination that pairs wonderfully with the seasoned chicken and vegetable filling underneath.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 medium sweet potatoes, peeled and cubed
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp flour (or gluten-free flour for a gluten-free option)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the sweet potatoes in a large pot of boiling salted water for 10-12 minutes until soft. Drain and mash with 1 tablespoon of olive oil, salt, and pepper. Set aside.
3. In a skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and peas. Cook for 5–7 minutes until softened.
4. Add shredded chicken and thyme to the skillet, stirring to combine. Sprinkle in the flour and cook for another minute to thicken.
5. Slowly add the chicken broth, stirring continuously, until the mixture thickens into a gravy-like consistency.
6. Transfer the chicken mixture to a baking dish, spreading it out evenly. Spoon the mashed sweet potatoes on top, smoothing them out with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown.
8. Garnish with fresh parsley before serving.

This Chicken and Sweet Potato Shepherd’s Pie is a comforting and hearty dish that combines the sweetness of roasted sweet potatoes with a savory chicken filling. It’s a great option for a cozy dinner or a meal prep dish that will keep you full and satisfied. The sweet potato topping gives a fun twist to the traditional shepherd’s pie, making it an instant family favorite!

Let me know if you’d like more recipes or have any other requests!

Spicy Chicken and Sweet Potato Skillet

This Spicy Chicken and Sweet Potato Skillet is the perfect one-pan dinner for those who enjoy a little heat with their meal. The combination of tender chicken, caramelized sweet potatoes, and a spicy kick from chili flakes creates a flavorful and satisfying dish that can be made in just 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (adjust to taste)
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, sliced
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes until they begin to soften.
2. Season the chicken strips with smoked paprika, chili flakes, garlic powder, salt, and pepper. Add the chicken to the skillet and cook for 5–7 minutes until browned and cooked through.
3. Add the bell pepper and corn to the skillet, stirring everything together.
4. Pour in the chicken broth and stir to combine. Cover the skillet and cook for an additional 5 minutes until the sweet potatoes are fully tender and the broth has evaporated.
5. Garnish with fresh cilantro before serving.

This Spicy Chicken and Sweet Potato Skillet packs a punch of flavor with its smoky, spicy seasoning, making it a perfect dinner for those craving bold flavors. The tender chicken and sweet potatoes come together in a hearty meal that is both nutritious and quick to prepare.

Chicken and Sweet Potato Soup

This Chicken and Sweet Potato Soup is the ultimate comfort food, especially on chilly days. With tender chicken, creamy sweet potatoes, and a rich broth, this soup is not only hearty and satisfying but also packed with nutrients. It’s a perfect one-pot meal that can be enjoyed by the whole family.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup coconut milk (or cream for a richer option)
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat a little olive oil over medium heat. Add the diced onion and garlic and sauté for 3–4 minutes until softened.
2. Add the diced chicken breasts to the pot and cook for 5–7 minutes, until browned.
3. Stir in the sweet potatoes, chicken broth, thyme, cumin, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Stir in the coconut milk and simmer for an additional 5 minutes.
5. Use an immersion blender to blend some of the soup for a creamier texture, or leave it as is for a chunkier consistency.
6. Garnish with fresh parsley and serve warm.

This Chicken and Sweet Potato Soup is creamy, comforting, and full of flavor. The sweetness of the potatoes balances perfectly with the savory chicken and spices, creating a well-rounded and satisfying soup. It’s an easy recipe that’s perfect for cozy evenings and meal prepping.

Chicken and Sweet Potato Curry

This Chicken and Sweet Potato Curry is a rich, flavorful dish that combines tender chicken, creamy sweet potatoes, and a blend of aromatic spices. Perfect for a weeknight dinner, it’s served over rice for a complete meal that’s both comforting and packed with bold, vibrant flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder and cook for 1–2 minutes to toast the spices.
4. Add the diced chicken to the pot and cook for 5–7 minutes until browned.
5. Add the cubed sweet potatoes, coconut milk, and chicken broth. Stir everything together and bring to a simmer.
6. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
7. Season with salt and pepper, and serve over cooked rice. Garnish with fresh cilantro.

This Chicken and Sweet Potato Curry is the perfect comfort food with a flavorful, creamy base and tender chunks of sweet potatoes and chicken. The aromatic spices bring warmth and depth to the dish, while the coconut milk adds a rich, smooth texture. It’s a perfect choice for a satisfying and flavorful meal.

Let me know if you’d like more recipes or if there’s anything else you need!

Baked Chicken with Sweet Potato Wedges

Baked Chicken with Sweet Potato Wedges is a simple yet flavorful dish that combines crispy roasted sweet potatoes with juicy, tender chicken. This recipe is easy to prepare and offers a healthy, satisfying meal that’s great for any time of the week. The sweet potatoes and chicken are seasoned with a mix of herbs and spices, creating a harmonious balance of savory and sweet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato wedges in 1 tablespoon of olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Season the chicken breasts with salt, pepper, and dried thyme. Heat 1 tablespoon of olive oil in a pan over medium-high heat and sear the chicken on both sides for 2-3 minutes until golden brown.
4. Transfer the chicken breasts to the baking sheet with the sweet potato wedges and bake for 25-30 minutes, or until the chicken is fully cooked and the sweet potatoes are tender and crispy.
5. Garnish with fresh parsley before serving.

Baked Chicken with Sweet Potato Wedges is a simple, yet flavorful dish that’s perfect for busy nights. The crispy sweet potatoes paired with tender, juicy chicken make for a hearty, satisfying meal. The ease of preparation and the balance of savory and sweet flavors make this a meal everyone will love.

Chicken and Sweet Potato Tacos

Chicken and Sweet Potato Tacos are a fun and flavorful twist on traditional tacos. The combination of seasoned chicken and roasted sweet potatoes in soft tortillas creates a deliciously filling and healthy meal. These tacos are perfect for a weeknight dinner or a casual gathering with friends and family.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 small flour or corn tortillas
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Optional toppings: avocado, sour cream, shredded cheese, salsa

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
2. While the sweet potatoes are roasting, heat a skillet over medium heat and cook the diced chicken until browned and cooked through, about 7-10 minutes. Season with salt and pepper to taste.
3. Warm the tortillas in a dry skillet for 1-2 minutes on each side.
4. Assemble the tacos by adding a layer of roasted sweet potatoes and cooked chicken to each tortilla. Top with cilantro and a squeeze of lime juice. Add any additional toppings you like.
5. Serve immediately.

These Chicken and Sweet Potato Tacos are a fresh, vibrant dish that brings together the natural sweetness of sweet potatoes and the savory flavor of seasoned chicken. With customizable toppings and a healthy twist on tacos, they are a perfect dinner option for any taco lover!

Chicken and Sweet Potato Salad

This Chicken and Sweet Potato Salad is a hearty and healthy meal, perfect for lunch or dinner. The roasted sweet potatoes provide a sweet, earthy flavor that pairs wonderfully with the tender chicken, fresh greens, and a light vinaigrette dressing. It’s a filling and nutritious salad that’s as satisfying as it is delicious.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups mixed salad greens (spinach, arugula, or romaine)
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup nuts (such as walnuts or almonds), chopped (optional)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and lightly browned.
2. While the sweet potatoes roast, grill the chicken breasts until fully cooked, about 7-8 minutes per side. Slice thinly.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and 1 tablespoon of olive oil to create the dressing. Season with salt and pepper to taste.
4. In a large bowl, combine the mixed greens, roasted sweet potatoes, sliced chicken, red onion, and feta cheese. Drizzle with the balsamic dressing and toss gently to combine.
5. Sprinkle with chopped nuts if desired and serve immediately.

This Chicken and Sweet Potato Salad is a light yet filling meal that’s perfect for a quick lunch or a dinner that’s both nutritious and satisfying. The combination of tender chicken, roasted sweet potatoes, and a tangy dressing brings a refreshing yet hearty flavor, making it a great choice for any occasion.

Let me know if you’d like more recipes or if there’s anything else I can help with!