Roasted sweet potatoes with shredded chicken

Refuel with this simple, protein-packed dish.

This easy recipe is topped with sesame seeds, which are packed with minerals that support bone health (calcium, phosphorus, and magnesium). “They’re also rich in zinc, which many athletes lack in their diets,” notes San Francisco-based chef Lynda Marren of Just Add Salt.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


1 sweet potato, peeled and cut into 1-inch squares
1 teaspoon vegetable oil
2 teaspoons toasted sesame oil
⅛ teaspoon kosher salt
1 tablespoon agave
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
⅓ cup rotisserie chicken, shredded
1 scallion, chopped
½ cup arugula
2 teaspoons toasted sesame seeds



Preheat oven to 350 degrees. Spread the sweet potatoes in a single layer on a rimmed baking sheet and drizzle with the vegetable and sesame oil. Mix the potatoes so they are evenly coated and sprinkle with salt. Place the sheet on the middle rack of the oven and roast for 30 to 40 minutes, or until the edges turn crisp.


Preheat the broiler to high. In a small bowl, mix the agave, soy sauce, and ginger. Drizzle mixture over the potatoes then broil for five to seven minutes, shaking the baking sheet occasionally, until nicely browned on the outside and tender inside, about five minutes. Remove from the oven, allow to cool, then store in an airtight container. Place shredded chicken in an airtight container and scallions and arugula in a separate airtight container; store everything in the fridge. Keep sesame seeds in an airtight container at room temperature.



Top sweet potatoes with shredded chicken and warm in the microwave for 90 seconds. Place over a bed of arugula and sprinkle with chopped scallion and sesame seeds.