Honey Mustard Chicken Sweet Potato Bowl is a filling meal with tender chicken, roasted vegetables, crisp toppings, and a creamy homemade sauce.
Each bowl has plenty of color and a nice mix of warm and cool ingredients.
Sweet potatoes and green beans roast together until tender and lightly browned. The seasoned chicken cooks in a skillet, then gets coated with some of the honey mustard sauce.
Plain Greek yogurt gives the sauce a smooth, creamy texture without making it too heavy. Honey softens the sharp Dijon mustard, while apple cider vinegar adds a little tang.
Fresh spinach, carrots, cucumber, and red onion balance the warm chicken and roasted vegetables with plenty of crunch. Sunflower seeds finish the bowl with a salty, nutty bite.
With 47 grams of protein per serving, this is a satisfying high-protein dinner that also works well for lunch prep. Keep the sauce separate until serving if you’re making the bowls ahead.
Why You’ll Love This Honey Mustard Chicken Sweet Potato Bowl
High in Protein
Each serving has approximately 47 grams of protein from the chicken, Greek yogurt, and sunflower seeds.
Warm, Cool, and Crunchy
Roasted sweet potatoes, green beans, and chicken pair well with cool cucumber, crisp carrots, spinach, and sunflower seeds.
Creamy Homemade Sauce
Greek yogurt makes a thick honey mustard sauce with a mild sweetness and a tangy finish.
Good for Meal Prep
Prepare the ingredients ahead and store them in separate containers. Assemble each bowl when you’re ready to serve it.
Simple Kitchen Tools
A large baking sheet and skillet handle the cooked ingredients. A small bowl and whisk are enough for the sauce.
Ingredient Substitutions
Boneless Skinless Chicken Thighs
Use boneless skinless chicken thighs instead of chicken breasts. They may need a few extra minutes to reach an internal temperature of 165°F.
Broccoli
Replace the green beans with small broccoli florets. Check them near the end of the roasting time so they don’t become too soft.
Mixed Greens
Use spring mix, chopped romaine, or baby kale instead of spinach.
Pumpkin Seeds
Replace the sunflower seeds with roasted pumpkin seeds for a similar crunch.
Maple Syrup
Use maple syrup in place of the honey. The sauce will have a slightly deeper sweetness.
Yellow Mustard
Replace 1 tablespoon of the Dijon mustard with yellow mustard for a milder sauce. Replacing all of it will change the sauce’s texture and flavor more noticeably.
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Honey Mustard 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 and Green Beans:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 3 cups fresh green beans trimmed
- 1 tablespoon olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ 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 garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Honey Mustard Sauce:
- ¾ cup plain nonfat greek yogurt
- 3 tablespoon dijon mustard
- 2 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Bowls:
- 4 cups fresh baby spinach
- 1 cup shredded carrots
- 1 medium cucumber diced
- ¼ cup red onion thinly sliced
- ¼ cup roasted sunflower seeds
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons of olive oil, ½ teaspoon garlic powder, smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until the sweet potatoes are evenly coated.
- Spread the sweet potatoes over one side of the prepared baking sheet. Bake for 10 minutes.
- Place the green beans in the same mixing bowl. Add the remaining 1 teaspoon of olive oil. Toss until the green beans are evenly coated.
- Remove the baking sheet from the oven. Turn the sweet potatoes with a spatula. Spread the green beans over the empty side of the baking sheet.
- Bake for 15 to 20 minutes, or until the sweet potatoes are tender and the green beans are lightly browned.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken, ½ teaspoon garlic powder, onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Add the Greek yogurt, Dijon mustard, honey, apple cider vinegar, water, ¼ teaspoon garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon black pepper to a small bowl. Whisk until smooth.
- Add ⅓ cup of the honey mustard sauce to the skillet.
- Cook over low heat for 1 minute, stirring until the chicken is evenly coated.
- Divide the spinach, sweet potatoes, green beans, chicken, carrots, cucumber, and red onion evenly among 4 bowls.
- Drizzle the remaining honey mustard sauce over each bowl.
- Top each bowl with sunflower seeds.
Notes
Tips and Tricks
Cut even sweet potato cubes – Keep the pieces close to ½ inch so they finish roasting at about the same time. Dry the vegetables – Remove excess moisture from the green beans and sweet potatoes before adding the oil. This helps them brown in the oven. Avoid crowding the baking sheet – Leave some room between the vegetables so they roast instead of steaming. Check the chicken temperature – Test a thick piece with an instant-read thermometer. The center should reach 165°F. Adjust the sauce consistency – Whisk in a small amount of water if you prefer a thinner sauce for drizzling.Storing and Reheating
Refrigerate – Store the cooked chicken and roasted vegetables separately from the fresh vegetables and sauce. Keep everything in airtight containers for up to 4 days. Reheat in the microwave – Heat the chicken, sweet potatoes, and green beans until warm. Add them to the cold vegetables, then finish with the sauce and sunflower seeds. Reheat in a skillet – Warm the chicken and roasted vegetables in a covered skillet over medium-low heat. Stir occasionally and add a small splash of water if needed. Keep the sauce cold – Refrigerate the honey mustard sauce in a sealed container. Stir it well before serving.Nutrition
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