Honey Garlic Chicken Sweet Potato Bowl is a high protein meal you will love! It has chicken, roasted sweet potatoes, broccoli, edamame, carrots, and a sweet and savory honey garlic sauce in one meal.
The chicken adds 45 grams of protein per serving, and the sweet potatoes and vegetables make the bowls filling without needing rice or another grain.
Honey, reduced-sodium soy sauce, garlic, rice vinegar, and sesame oil make the sauce sweet, salty, and tangy.
This is a handy recipe for weeknight dinners, lunches, or meal prep. You can portion everything into separate containers ahead of time, then add the green onions and sesame seeds when you’re ready to serve.
A large baking sheet handles the vegetables, while a large nonstick skillet is useful for the chicken and sauce. A small mixing bowl and wire whisk make it easier to mix the sauce.
Why You’ll Love This Honey Garlic Chicken Sweet Potato Bowl
High Protein
Each serving has 45 grams of protein from chicken and edamame, making this a filling high protein dinner.
Plenty of Vegetables
Sweet potatoes, broccoli, carrots, and green onions give each bowl a mix of vegetables without needing a separate side dish.
Sweet and Savory Sauce
Honey balances the soy sauce, garlic, rice vinegar, and sesame oil. The cornstarch thickens the sauce so it coats the chicken instead of collecting at the bottom of the bowl.
Meal Prep Friendly
The chicken, sweet potatoes, broccoli, edamame, and carrots can be divided into individual containers for lunches or dinners later in the week.
Family Dinner
Serve the ingredients separately and let everyone assemble their own bowl. This also makes it easier to leave out a vegetable someone doesn’t want.
Ingredient Substitutions
Chicken Thighs
Boneless skinless chicken thighs can replace the chicken breasts. Cut them into similar-sized pieces and cook until they reach a safe internal temperature.
Tamari
Use reduced-sodium tamari instead of soy sauce if that better suits what you keep on hand.
Maple Syrup
Maple syrup can replace the honey. The sauce will have a slightly different sweetness but will still work with the garlic and soy sauce.
Green Beans
Green beans can replace the broccoli. Choose pieces that will roast in about the same amount of time as the sweet potatoes.
Frozen Edamame
Frozen shelled edamame works well here. Cook it according to the package directions before adding it to the bowls.
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Honey Garlic Chicken Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Honey Garlic Sauce:
- ¼ cup honey
- 3 tablespoon reduced-sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoon water
For the Bowls:
- 2 cups broccoli florets
- 1 cup cooked shelled edamame
- 1 cup shredded carrots
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes on one side of the baking sheet.
- Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper to the sweet potatoes. Toss the sweet potatoes until evenly coated.
- Place the broccoli on the other side of the baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are browned and tender and the broccoli is cooked through.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken to the skillet. Season the chicken with salt and black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- In a small bowl, add the honey, soy sauce, garlic, rice vinegar, and sesame oil. Using a wire whisk, mix well.
- In a separate small bowl, whisk the cornstarch and water until smooth.
- Add the cornstarch mixture to the honey mixture. Using a wire whisk, mix well.
- Pour the sauce into the skillet with the chicken. Cook for 2 to 3 minutes, stirring often, until the sauce thickens and coats the chicken.
- Divide the roasted sweet potatoes, broccoli, edamame, and shredded carrots evenly between 4 bowls.
- Add the honey garlic chicken to each bowl. Top with green onions and sesame seeds.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to ½ inch so they finish roasting at about the same time. Don’t crowd the skillet – Give the chicken enough room to brown. An overcrowded skillet can cause the chicken to release more moisture and steam. Watch the sauce closely – Cornstarch thickens fast once the sauce heats. Remove the skillet from the heat once the sauce coats the chicken.Storing and Reheating
Refrigerate – Store the chicken, sweet potatoes, broccoli, edamame, and carrots in airtight containers in the refrigerator for up to 4 days. Store toppings separately – Keep the sliced green onions and sesame seeds in a separate container until serving. Reheat in Microwave – Place one serving in a microwave-safe dish. Heat until the chicken and vegetables are hot throughout. Reheat on Stovetop – Place the chicken and vegetables in a skillet over medium-low heat. Add a small splash of water if the sauce has become too thick, then warm until heated through.Nutrition
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