Apple Pecan Chicken Sweet Potato Bowl
Apple Pecan Chicken Sweet Potato Bowl is a healthy, high protein fall dinner with sweet and savory flavors, perfect for lunch or dinner.
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
Estimated WW Points: 8 (Check official WW app for exact points)
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
Calories: 488kcalCarbohydrates: 43gProtein: 39gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 109mgSodium: 667mgPotassium: 1159mgFiber: 7gSugar: 20gVitamin A: 16128IUVitamin C: 8mgCalcium: 72mgIron: 2mg
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