One-Pan Spiced Chicken with Roasted Sweet Potatoes and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A simple one-pan meal with tender spiced chicken breasts roasted alongside sweet potatoes and bell peppers for a colorful, balanced dinner. This american-inspired chicken (whole30, gluten-free) ready in about 45 minutes pairs chicken breasts, sweet potatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 1 large, sliced into 1-inch strips red bell pepper
• 1 large, sliced into 1-inch strips yellow bell pepper
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 peeled and cubed sweet potatoes and 1 sliced red and 1 sliced yellow bell pepper with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Place the seasoned vegetables on a large rimmed baking sheet in a single layer. Place 4 chicken breasts on the same sheet and drizzle with remaining 1 tbsp olive oil. Sprinkle chicken breasts with remaining 1/2 tsp salt and 1/2 tsp black pepper.
3. Step 3: Roast for 25-30 minutes until chicken is cooked through and vegetables are tender with caramelized edges, flipping the chicken and stirring vegetables halfway through. Garnish with 1/4 cup chopped fresh parsley before serving.