Chicken and Sweet Potato Bake

Today’s Chicken and Sweet Potato Bake is low in cholesterol but big on flavour. It’s a quick and easy, healthy meal that’s ideal for a weekend lunch or dinner any time.

Serves: Four


  • 2 red onions, cut into wedges
  • 2 zucchini, sliced
  • 600g sweet potato, peeled and cubed
  • 4 tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic dressing
  • 8 chicken thigh fillets
  • 240g can chickpeas, drained and rinsed
  • chopped fresh parsley to garnish
  • salt and pepper to taste

Preheat oven to 220ºC. In a large bowl, toss together onion, zucchini, sweet potato, tomato, garlic and balsamic dressing. Pour into a large baking tray and bake in oven for 15 minutes.

Heat oil in a large frying pan. Season the chicken with salt and pepper and fry for about two minutes on each side until golden.

Add the chicken to the vegetables and bake for a further 15 minutes until the chicken is cooked through. Toss through the chickpeas and parsley until warm through and serve immediately.

Also read: Creamy Chicken Stroganoff

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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