Apple Pecan Chicken Sweet Potato Bowl brings some of the best fall flavors into a satisfying dinner, with a nice mix of warm, roasted ingredients and fresh, crunchy toppings.
The Honeycrisp apple is especially good here because it stays crisp after you dice it, even when you add it to the warm chicken and sweet potatoes.
A little cinnamon on the roasted sweet potatoes gives them a cozy autumn flavor without making the dish overly sweet.
The chicken is seasoned with garlic, onion, and thyme, so you still have plenty of savory flavor. Then there are the pecans, dried cranberries, and a maple Dijon dressing with just enough tang from the apple cider vinegar.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the chicken. Both can cook at the same time, which helps keep the total preparation time around 50 minutes.
With 39 grams of protein per serving, this high protein sweet potato bowl is filling enough for dinner. It’s also a lovely choice for fall lunches, especially if you enjoy a little crunch and sweetness with your savory meals.
Why You’ll Love This Apple Pecan Chicken Sweet Potato Bowl
Fresh Apples with Warm Roasted Sweet Potatoes
The contrast between the crisp Honeycrisp apples and tender roasted sweet potatoes is delicious. You get a little crunch in almost every bite, especially with the chopped pecans.
A Maple Dijon Dressing That Isn’t Too Sweet
There’s only one tablespoon of maple syrup in the entire dressing. The Dijon mustard and apple cider vinegar give it a pleasant tang that goes nicely with the chicken and fruit.
A Satisfying High Protein Dinner
Each serving has approximately 39 grams of protein. With chicken, sweet potatoes, fruit, and nuts, there’s enough variety to make these bowls a complete meal without needing much on the side.
Great for Fall Lunches
You can prepare the chicken and sweet potatoes ahead of time, then add the fresh apple topping when you’re ready to serve. It’s a nice option when you want something different from the usual chicken lunch.
Ingredient Substitutions
Honeycrisp Apples
Pink Lady or Fuji apples are good alternatives. Both have a crisp texture and enough sweetness to balance the Dijon dressing.
Pecans
Chopped walnuts work nicely if you don’t have pecans. They have a slightly more earthy flavor but are just as good with the apples and cranberries.
Dried Cranberries
Dried cherries are a delicious alternative, although they’re usually a little sweeter. Raisins also work if that’s what you have available.
Chicken Breasts
Boneless, skinless chicken thighs can be substituted. They’re a little richer and may need slightly more cooking time, depending on the size of the pieces.
Maple Syrup
Honey can replace the maple syrup in the dressing. The flavor will be a little different, but you’ll still have that pleasant sweet and tangy combination.
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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.
Apple Pecan Chicken Sweet Potato Bowl
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Apple Pecan Topping:
- 1 large fresh Honeycrisp apples cored and diced
- ⅓ cup chopped pecans
- 2 tablespoon dried cranberries
- 2 tablespoon red onion finely chopped
For the Maple Dijon Dressing:
- 2 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl with 2 teaspoons olive oil, cinnamon, garlic powder, salt, and black pepper. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Season the chicken with garlic powder, onion powder, thyme, salt, and black pepper.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 7 to 9 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- In a small bowl, gently toss the diced apple, pecans, dried cranberries, and red onion.
- In a separate small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, olive oil, cinnamon, salt, and black pepper.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Top each bowl with the cooked chicken and apple pecan mixture. Drizzle with the maple Dijon dressing.
Notes
Tips and Tricks
Choose a crisp apple – Honeycrisp, Fuji, and Pink Lady apples hold their texture nicely. Softer apples can become mushy when mixed with the warm ingredients. Toast the pecans – For a deeper nutty flavor, lightly toast the pecans in a dry skillet before adding them to the topping. Keep the topping fresh – Dice the apple shortly before serving to help prevent browning. A little lemon juice can help if you need to prepare it earlier. Adjust the dressing – For a tangier dressing, add a little more Dijon mustard. If you prefer a sweeter dressing, increase the maple syrup slightly.Storing and Reheating
Refrigerating – Store the cooked chicken and sweet potatoes in an airtight container in the refrigerator for up to 4 days. Keep the apple pecan topping and dressing in separate containers. For the freshest texture, dice the apple just before serving. Reheating – Microwave the chicken and sweet potatoes in 30-second intervals until heated through to 165°F. Add the cold apple pecan topping and dressing after reheating. Freezing – Freeze the cooked chicken and roasted sweet potatoes in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Prepare the apple topping and dressing fresh when serving.Nutrition
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