Meal-Prep Peri-Peri Chicken Sweet Potato Bowls

Peri-peri traces to African bird's-eye chiles and Portuguese-African kitchens, lending bright heat to simple dinners. These meal-prep bowls roast chicken thighs in the sauce with sweet potatoes, then pair them with rice and a lemony yogurt drizzle.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 42g protein
• 48g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/3 cup peri-peri sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 2 large sweet potatoes
• 3 cups broccoli florets
• 2 cups cooked brown rice
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges

Instructions

1. 1Preheat the oven to 425°F and line two sheet pans with foil. Cut the sweet potatoes into 3/4-inch cubes and the chicken thighs into bite-size pieces.
2. 2In a large bowl toss the chicken with most of the peri-peri sauce, half the olive oil, smoked paprika, garlic powder, and half the salt until evenly coated.
3. 3Spread the chicken on one pan in a single layer. On the second pan toss the sweet potato cubes and broccoli with the remaining oil and salt.
4. 4Roast both pans for 22 to 25 minutes, flipping halfway, until the chicken is charred at the edges and reaches 165°F and the sweet potatoes are caramelized and tender.
5. 5While everything roasts, stir the Greek yogurt with lemon juice and a spoonful of peri-peri sauce to make a quick drizzle. Fluff the cooked brown rice.
6. 6Assemble four meal-prep containers: divide the brown rice, then top with roasted sweet potato, broccoli, and peri-peri chicken.
7. 7Drizzle each bowl with the yogurt sauce and sprinkle chopped cilantro over the top.
8. 8Cool completely before sealing lids if prepping ahead; refrigerate up to four days. Reheat gently in the microwave and finish with a fresh lime squeeze before eating.
9. 9For a Labor Day cookout twist, keep the chicken warm in a foil tray on the grill side and let guests build their own bowls.