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High Protein Garlic Parmesan Roasted Sweet Potatoes with chicken, chickpeas, and hard-boiled eggs on a white serving platter

High Protein Garlic Parmesan Roasted Sweet Potatoes with Chicken and Chickpeas

Savory and sweet roasted sweet potatoes tossed with garlic, Parmesan cheese, Italian herbs, grilled chicken, and crispy chickpeas. A high-protein complete meal with 40g of protein per serving.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 1 lb chicken breast cut into 1-inch cubes
  • 1 can (15 oz) chickpeas drained and rinsed
  • 4 cloves garlic minced
  • 0.5 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 tablespoon dried Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley for garnish, optional
  • 0.25 cup crumbled feta cheese optional
  • 4 hard-boiled eggs quartered for serving

Equipment

  • Two baking sheets
  • parchment paper
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Wash, peel, and cut sweet potatoes into 1-inch cubes. Place in a large bowl.
  3. In a small bowl, combine minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Divide mixture in half.
  4. In a separate bowl, toss chicken cubes with 1 tablespoon olive oil and half of the garlic Parmesan mixture.
  5. Toss chickpeas with 0.5 tablespoon olive oil and season with salt and pepper.
  6. Drizzle 1.5 tablespoons olive oil over the sweet potatoes. Add the remaining garlic Parmesan mixture over the sweet potatoes. Toss until evenly coated.
  7. Spread sweet potatoes on one baking sheet and chicken cubes on another. Add chickpeas around the chicken.
  8. Roast both sheets for 20-25 minutes, flipping halfway through, until chicken is cooked through (165°F internal temperature), sweet potatoes are tender and caramelized, and chickpeas are crispy.
  9. Remove from oven and transfer everything to a large serving bowl. Toss to combine.
  10. Garnish with chopped fresh parsley and crumbled feta if desired. Serve with hard-boiled egg quarters on the side or on top.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. Can be frozen for up to 2 months (without eggs and chickpeas). Reheat in oven at 350°F for best results.
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