Make this super speedy sheet pan dinner in a pinch! Cubes of chicken and sweet potato get roasted in the oven while you whip up a simple crunchy, tangy cabbage slaw and a killer peanut sauce to slather all over.
Ingredient Highlight
Sweet potatoes (yams)! These dense, sweet, luscious potatoes are my complex carb of choice and one of my favorite veggies to always have prepped and roasted in the fridge. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C. Runner’s can’t get enough of these because they are great for replenishing glycogen stores and contain trace minerals important for recovery. I like mashing them up with salt and keeping them in a baggy as my long-run fuel.
Servings 4 People
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized cubes
- 2 medium sweet potatoes (about 1.5 lbs), cut into bite-sized cubes (4-5 cups)
- 2 tbsp olive oil, divided
- 2 tsp garlic powder, divided
- 1 tsp kosher salt, divided
- ¼ cup peanut butter
- 2 tbsp rice vinegar or lime juice
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp grated ginger
- 1-3 tsp sriracha (optional)
- Chopped cilantro
- Chopped peanuts
- Lime wedges
For the slaw:
- 3 cups thinly sliced cabbage (or any raw crunchy veg)
- ¼-½ cup chopped cilantro
- 2 tbsp lime juice or rice vinegar
- ½ tsp kosher salt
Instructions
- Preheat your oven to 450F or 425F convection. Line two baking sheets with parchment paper.
- Add chicken cubes to one baking sheet and sweet potatoes to the other. Toss each with 1 tablespoon of oil, 1 teaspoon garlic powder, and ½ teaspoon salt. Toss to coat, then spread out into an even layer.
- Bake for 15-20 minutes, or until the chicken is cooked through and golden on the bottom and sweet potatoes are deeply browned (the sweet potatoes may take longer than the chicken).
- In a medium bowl, add the peanut butter, vinegar or lime, soy, syrup, ginger, and sriracha (if using). Whisk until smooth. If the sauce is too thick, add water (1 tablespoon at a time) until it reaches a drizzle-able consistency. This depends on your peanut butter (I usually add 1-2 tablespoons water).
- In a medium bowl, mix together the cabbage, cilantro, lime or vinegar, and salt.
- Serve the chicken and sweet potatoes topped with the peanut dressing, fresh herbs, and peanuts and slaw on the side.
Items you can prep ahead (optional)
- Cut 1 lb boneless skinless chicken breast into bite-sized cubes
- Cut 2 medium sweet potatoes into bite-sized cubes (4-5 cups)
- Make peanut ginger sauce
- Thinly slice 3 cups cabbage (or any raw crunchy veg)
- Chopped ¼-½ cup cilantro
- Make the slaw
Substitutions:
- To make vegetarian/vegan, substitute the chicken with a block of tofu, pressed and cut into small cubes. Increase the oil to 2 tablespoons. Toss the tofu with 1 tablespoon of cornstarch to make it more crispy!
- Use a combination of veggies in addition to or in place of the sweet potato. It’s a great way to use up odds and ends in the fridge.
- Use any combination of thinly sliced crunchy raw veg in the slaw.
- Sub peanut butter with any nut or seed butter.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Chicken and sweet potatoes: up to 4 days in the fridge or 2 months in the freezer
- Peanut ginger sauce: up to 6 days in the fridge or 2 months in the freezer
- Slaw: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover chicken and sweet potatoes in the microwave. Slather it all over with the peanut sauce and serve slaw on the side. Top with herbs and nuts!
- Turn it into a salad – warm up the chicken and potatoes and toss in a large bowl with the slaw and any leafy green (or more cabbage). Stir some water into the sauce to make it into a thinner dressing and pour all over. Taste and add more salt or vinegar!
- If peanut sauce thickens in the fridge, just stir in a splash of water to thin.
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