Go Back
+ servings
sheet pan power bowl ingredients in glass storage container

Sheet Pan Power Bowls

A delicious combination of chicken and colorful vegetables roasted beautifully and flavorfully on sheet pans for a week's worth of mix-and-match meals.

Course Main Course, Main Dish
Cuisine American
Keyword how to build a power bowl, one pan chicken dinner, power bowl lunch, sheet pan dinner, sheet pan roasted vegetables, workweek lunch ideas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 bowls
Author Jazzmine from Dash of Jazz


  • 2 pounds boneless skinless chicken breast or thighs
  • 3 cloves garlic chopped or minced
  • 1 small bunch kale
  • 1 medium sweet potato
  • 1 pint sweet baby tomatoes
  • 1 carrots
  • olive oil
  • juice of half lemon
  • sea salt to taste
  • black pepper to taste
  • 1 teaspoon cinnamon
  • crushed red pepper to taste
  • curry powder to taste


  1. Preheat oven to 375 degrees. Cut chicken into two-inch pieces. Drizzle with olive oil and lemon juice then season with garlic, curry powder, sea salt, and black pepper. Set aside.

  2. Peel sweet potato and cut into one-inch cubes. Drizzle with olive oil and season with cinnamon and sea salt. Set aside.

  3. Slice carrots into about half-inch pieces. Drizzle with olive oil and season with sea salt and black pepper. Set aside.

  4. Remove kale stems and cut or tear leaves into one to two-inch pieces. Drizzle generously with olive oil and season with sea salt and crushed red pepper.

  5. Drizzle tomatoes with olive oil and season with black pepper.

  6. Spread chicken pieces out on a small non-stick sheet pan. Spread vegetables out on a larger non-stick sheet pan, careful not to crowd the kale especially (this will prevent it from getting crisp).

  7. Place both pans into oven and roast for 30 minutes or until kale is crisp, other veggies are tender, and chicken is cooked through.