Hot Honey Garlic Chicken Sweet Potato Bowl has that sweet-and-spicy thing going on in the best way.
The chicken is coated in a sticky garlic sauce with honey, hot sauce, soy sauce, and a little vinegar, so every bite has some heat without losing the sweetness.
Roasted sweet potatoes help mellow out the spice, and broccoli and edamame make the bowls feel hearty enough for dinner. Avocado on top cools things down a bit, which is especially nice if the hot sauce has some kick.
With 45 grams of protein per serving, this is a great high protein dinner or meal prep lunch. The spice level is easy to control, too. Use a milder hot sauce for less heat, or go hotter if that’s more your speed.
Why You’ll Love This Hot Honey Garlic Chicken Sweet Potato Bowl
Sweet Heat Without Overdoing It
The sauce has a good balance of honey, hot sauce, garlic, soy sauce, and vinegar. It’s sweet at first, then the heat comes through without taking over the whole bowl.
Plenty of Texture
There’s tender chicken, browned sweet potato, roasted broccoli, creamy avocado, and edamame. Every bite isn’t exactly the same, which makes this one especially satisfying.
A Filling High Protein Dinner
With chicken and edamame in the bowl, each serving has 45 grams of protein. It’s a substantial dinner that doesn’t need much on the side.
Easy to Adjust
The spice level isn’t locked in. A mild hot sauce keeps things gentler, and a hotter sauce can push it in the other direction.
Ingredient Substitutions
Chicken Thighs
Boneless skinless chicken thighs can replace the chicken breasts. They may need an extra minute or two of cooking depending on the size of the pieces.
Cauliflower
Cauliflower florets can replace the broccoli. Roast them alongside the sweet potatoes until browned and tender.
Tamari
Use low-sodium tamari instead of soy sauce if that’s what’s available.
Green Peas
Green peas can replace the edamame, although the protein content will be lower.
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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.
Hot Honey Garlic Chicken Sweet Potato Bowl
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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
- ¼ 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 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Hot Honey Garlic Sauce:
- 3 tablespoon honey
- 1½ tablespoon hot sauce
- 3 cloves garlic minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon cornstarch
- 1 tablespoon water
For the Bowls:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 cup cooked shelled edamame
- 1 medium avocado diced
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Add the sweet potatoes to a large mixing bowl. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the sweet potatoes on one side of the prepared baking sheet. Place the broccoli on the other side of the baking sheet. Drizzle the broccoli with 1 teaspoon olive oil.
- Roast for 22 to 28 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned and the broccoli is tender.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.
- Add the chicken the smoked paprika, garlic powder, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Add the honey, hot sauce, garlic, soy sauce, and apple cider vinegar to a small bowl.
- Whisk the cornstarch and water together in a separate small bowl until smooth.
- Pour the honey mixture into the skillet with the chicken.
- Add the cornstarch mixture.
- Cook for 1 to 2 minutes, stirring frequently, until the sauce thickens and coats the chicken.
- Divide the sweet potatoes, broccoli, and edamame among 4 bowls.
- Add the hot honey garlic chicken. Top with avocado and green onions.
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. Watch the sauce closely – Once the cornstarch mixture goes into the skillet, it thickens quickly. Adjust the heat – The hot sauce controls most of the spice level, so use less for a milder bowl. Add avocado just before serving – This keeps it from browning or becoming too soft during storage.Storing and Reheating
Refrigerator – Store the chicken, sweet potatoes, broccoli, and edamame in an airtight container for up to 4 days. Keep the avocado separate. Microwave – Reheat individual portions until hot, then add fresh avocado and green onions. Skillet – Warm the chicken and vegetables over medium-low heat until heated through. Add a small splash of water if the sauce has thickened too much.Nutrition
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