Balsamic Chicken Sweet Potato Bowl has a little bit of everything going on, which makes every forkful different.
The sweet potatoes roast until browned around the edges, the Brussels sprouts get nicely tender, and the warm balsamic chicken has that sweet and tangy finish that makes the whole bowl more interesting.
There’s plenty here for a filling high protein dinner, but it doesn’t feel heavy. Fresh spinach and tomatoes break up the roasted vegetables, then feta adds a salty bite and walnuts give the bowl some crunch.
The balsamic sauce is simple, with honey and Dijon rounding out the vinegar without making it overly sweet.
This is also an easy meal prep option. Keep the warm ingredients separate from the spinach until serving, and the bowls hold up much better for lunches later in the week.
Why You’ll Love This Balsamic Chicken Sweet Potato Bowl
High Protein Dinner
Each serving has about 47 grams of protein, making this a filling option for dinner or meal prep.
Sweet and Tangy Balsamic Chicken
The balsamic sauce has a nice balance of tangy, savory, and lightly sweet flavor.
Plenty of Variety
Roasted sweet potatoes, Brussels sprouts, spinach, tomatoes, feta, and walnuts give the bowl a good mix without making it fussy.
Meal Prep Friendly
Store the cooked ingredients separately from the spinach and toppings, then assemble when ready to eat.
Ingredient Substitutions
Chicken Thighs
Boneless skinless chicken thighs can replace the chicken breasts. They may need a little extra cooking time, so check that they reach 165°F.
Pecans
Chopped pecans work well in place of the walnuts. They have a similar crunch and pair nicely with the sweet potatoes and balsamic sauce.
Goat Cheese
Crumbled goat cheese can replace the feta for a creamier, slightly tangier topping.
Kale
Baby kale can be used instead of spinach. For a softer texture, add the warm chicken and vegetables directly over it and let it sit for a minute before serving.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Balsamic 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
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 3 cups Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Balsamic Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 2 cloves garlic minced
For the Bowls:
- 4 cups fresh baby spinach
- 1 cup grape tomatoes halved
- ½ cup reduced-fat feta cheese crumbled
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the sweet potatoes and Brussels sprouts, 1 tablespoon olive oil, garlic powder, thyme, salt, and black pepper to a large mixing bowl.
- Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Add the balsamic vinegar, honey, Dijon mustard, and minced garlic to a small bowl. Whisk until combined.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken, garlic powder, Italian seasoning, salt, and black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches 165°F.
- Reduce the heat to medium-low.
- Add the balsamic mixture to the skillet. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly and coats the chicken.
- Divide the spinach among 4 bowls. Add the roasted sweet potatoes, Brussels sprouts, balsamic chicken, and tomatoes.
- Top each bowl with feta cheese and walnuts. Drizzle the remaining balsamic sauce from the skillet over each bowl.
Notes
Tips and Tricks
Give the vegetables room – Spread the sweet potatoes and Brussels sprouts out on the baking sheet so they have space to brown. Watch the balsamic sauce closely – It only needs a few minutes in the skillet. Balsamic vinegar can become very strong if the sauce cooks down too far. Keep meal prep spinach separate – Store the spinach away from the warm ingredients so it stays fresh instead of wilting in the refrigerator. Add walnuts just before serving – Keeping them separate until the end helps them stay crunchy.Storing and Reheating
Refrigerator – Store the chicken and roasted vegetables in an airtight container for up to 4 days. Keep the spinach, tomatoes, feta, and walnuts separate when possible. Microwave – Reheat the chicken, sweet potatoes, and Brussels sprouts until hot, then assemble the bowl with the cold ingredients. Skillet – Warm the chicken and roasted vegetables in a skillet over medium-low heat until heated through.Nutrition
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