Sheet Pan Cajun Chicken & Sweet Potato Bowls
Today’s recipe is an easy meal prep dinners that actually feels exciting to eat all week! These sheet pan Cajun chicken and sweet potato bowls are loaded with smoky roasted chicken, caramelized sweet potatoes, broccoli, fluffy rice, creamy avocado, and a quick homemade smoky chipotle sauce. Clean-up is easy, and it’s filling without being heavy.
More Easy Sheet Pan Recipes:
- Sheet Pan Sticky Asian Pork Chops
- Sheet Pan BBQ Chicken Thighs
- Sheet Pan Salmon With Roasted Potatoes & Asparagus
- Sheet Pan Cashew Chicken
- Sheet Pan BBQ Chicken Pizza
What You’ll Need
These bowls keep things pretty simple ingredient-wise: chicken breast, sweet potatoes, broccoli, rice, avocado, and a smoky Cajun seasoning blend that gives everything plenty of flavor without needing a long list of spices.
The sweet potatoes bring a little sweetness, the broccoli adds some freshness, and the avocado helps balance the spice and smoky flavors once everything is piled into the bowls.
The chipotle sauce is a quick mix of mayo or Greek yogurt, chipotle chili powder, garlic, lemon juice, and a little honey.
How These Cajun Chicken & Sweet Potato Bowls Come Together
The sweet potatoes are the thing that takes the longest, so they go into the oven first alongside the broccoli while the chicken gets coated in Cajun seasoning on a separate pan.
As everything roasts, the sweet potatoes start caramelizing around the edges while the broccoli picks up those slightly crispy roasted bits that make sheet pan dinners so good.
Meanwhile, the chipotle sauce comes together in just a couple of minutes and adds a creamy smoky finish that pulls the whole bowl together once everything’s assembled.
By the end, you’ve got warm rice piled with smoky chicken, roasted vegetables, creamy avocado, and plenty of chipotle sauce over the top.
Swaps & Variations
- Swap the chicken breast for chicken thighs if you want something a little juicier.
- Use cauliflower rice instead of white rice for a lower-carb option.
- Black beans or corn make an easy addition if you want to bulk the bowls up more.
- Greek yogurt works well in the chipotle sauce if you want a lighter option.
- Add extra heat with hot sauce, cayenne, or sliced jalapeños on top.
- Try roasted zucchini or bell peppers instead of broccoli.
Storage, Reheating, & Meal Prep Tips
These bowls are great for meal prep since the chicken, rice, and roasted vegetables all hold up really well in the fridge.
Store everything in airtight containers for up to 4 days. If possible, keep the avocado and chipotle sauce separate until serving so everything stays fresh.
Reheat the chicken, rice, sweet potatoes, and broccoli in the microwave until warmed through, then add the avocado and drizzle over the sauce right before eating.
Sheet Pan Cajun Chicken & Sweet Potato Bowls
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil divided
- 1 tablespoon Cajun seasoning divided
- 3 sweet potatoes peeled and diced
- 3 cups broccoli florets
- Cooked white rice for serving
- Sliced avocado for serving
- Fresh chopped green onions optional for garnish
For the Chipotle Sauce
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon chipotle chili pepper powder
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
Instructions
- Preheat the oven to 425°F and line your sheet pans with parchment paper for easier cleanup.
- Spread the sweet potatoes and broccoli onto one large sheet pan or divide them between two smaller pans. Drizzle with olive oil, sprinkle with Cajun seasoning, and toss until evenly coated.
- In a separate bowl, toss the chicken pieces with the remaining olive oil and Cajun seasoning, then spread them out in a single layer on another sheet pan.
- Bake for 15–20 minutes, until the chicken is cooked through and the broccoli is tender. Remove the chicken and broccoli from the oven, then return the sweet potatoes for another 5–10 minutes until soft and lightly caramelized around the edges.
- While everything cooks, whisk together the mayonnaise, chipotle chili powder, garlic powder, lemon juice, honey, salt, and pepper until smooth and creamy.
- Build the bowls with rice, chicken, sweet potatoes, and broccoli, then finish with avocado, green onions, and plenty of chipotle sauce over the top.