Servings: 4 | Time: 60 minutes | Dairy-free, gluten-free, high-protein

Shredded chicken with a spicy punch in a creamy sweet potato. This is an easy meal prep option for lunch or dinner, with lots of fresh vegetables to enjoy! I always love a spicy mayo sauce at a sushi restaurant, so this homemade version satisfies my tastebuds, while still being healthy.

Appliances & Utensils

• Sheet pan & parchment paper

• Pan & spatula

• Measuring cups & spoons

• Knife & cutting board

• Mixing bowl

Ingredients

For the chicken:

1 pound chicken breasts

1 tablespoon extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon kosher salt

For the vegetables:

4 sweet potatoes, washed

1 zucchini, washed and cut into half-moons

1 squash, washed and cut into half-moons

1 orange/yellow bell pepper, washed and cut into half-moons

For the spicy mayo:

4 teaspoons sriracha

4 tablespoons avocado mayonnaise

Instructions

1. Prepare the sweet potatoes: Preheat the oven to 400°F. Wash 4 mini sweet potatoes and pierce each several times with a fork. Place them on a baking sheet lined with parchment paper and roast for 50 to 60 minutes, or until softened.

2. Prepare the chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Add bite-sized chicken to the skillet, season with 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt, and cook for 5 to 6 minutes per side, until cooked through to 165°F internal temperature. Set aside.

3. Cook the vegetables: In the same skillet, add 1 tablespoon olive oil. Toss in the washed and cut zucchini, squash, and bell pepper. Season with ½ teaspoon kosher salt and sauté for 8 to 10 minutes, stirring occasionally, until softened.

4. Prepare the sauce: In a small bowl, combine 4 tablespoons avocado mayonnaise and 4 teaspoons sriracha. Mix until combined.

5. Serve: Place a sweet potato cut in half on each plate, top with roasted vegetables and chicken (cut or shredded). Top with spicy mayo or mix it in with the chicken. Enjoy!

   
   

FAQs

Can I make this ahead of time?
Yes! Bake the sweet potatoes and cook the chicken and vegetables in advance. Store everything separately in the fridge for up to 4 days. Reheat and assemble with the spicy mayo just before serving.

Can I use a different protein?
Definitely! Shredded turkey, ground chicken, ground beef, or even black beans or lentils (for a vegetarian option) work well.

What if I don’t like spicy mayo?
You can tone down the spice by using less sriracha or chili oil. Or swap it with plain avocado mayo, tahini sauce, or a buffalo sauce.

Do I have to use mini sweet potatoes?
No, regular-sized sweet potatoes work great. Just adjust the baking time if they’re larger, usually closer to 60–70 minutes.

Can I meal prep this for the week?
Yes, it’s a perfect meal prep recipe. Store the sweet potatoes whole, then reheat and stuff with chicken, veggies, and sauce when ready to eat.

What vegetables can I swap in?
Try broccoli, cauliflower, green beans, or mushrooms if you don’t have zucchini, squash, or bell pepper.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

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