Name: Chimichurri Chicken & Sweet Potato Hash Meal Prep Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 bowls
Ingredients: — For the chimichurri —; 1 cup (240 ml) fresh flat-leaf parsley, finely chopped; 3 cloves garlic, finely minced; 3 tablespoons (45 ml) red wine vinegar; 1/3 cup (80 ml) extra virgin olive oil; 1 teaspoon (5 ml) dried oregano; 1/4 teaspoon (1.3 ml) red pepper flakes; — For the hash —; 2 large sweet potatoes, cut into 3/4-inch cubes; 1 red onion, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 1/2 tablespoons (23 ml) olive oil; 1 1/4 teaspoons (6 ml) kosher salt, divided; — For the chicken —; 1 1/2 lb (680 g) chicken breast cutlets

Chimichurri Chicken & Sweet Potato Hash Meal Prep Bowl

Grilled chicken cutlets with chimichurri over a roasted sweet potato, red onion and pepper hash.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

30 min

Total

50 min

Makes

4 bowls

Compared with our Chimichurri Grilled Chicken Sweet Potato Bowl, this meal prep version turns the sweet potato into a sheet-pan hash with red onion and pepper, so there's no separate grain to cook. Chimichurri keeps for a week and wakes up the bowl when reheated.

Why this recipe works

Thin cutlets cook fast and stay juicy. The vinegar in chimichurri brightens the sweet hash.

Ingredient notes

Keep the serving chimichurri separate from what touches raw chicken.

Common mistakes

Crowding the hash.
Overcooking the thin cutlets.

What to serve with it

Avocado or a fried egg.

Meal prep

Lasts 4 days; chimichurri 1 week.

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Cooking tips

Make the chimichurri first. Use two pans if needed so the hash browns.

Swaps and variations

Use thighs. Add a cup of black beans to the hash.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C), then add chimichurri.

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