Balsamic Chicken Sweet Potato Bowl
Balsamic Chicken Sweet Potato Bowl is a high protein healthy dinner that’s great for meal prep, fall dinners, and easy weeknight meals.
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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
Calories: 520kcalCarbohydrates: 42gProtein: 47gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 119mgSodium: 924mgPotassium: 1600mgFiber: 8gSugar: 15gVitamin A: 19716IUVitamin C: 75mgCalcium: 127mgIron: 4mg
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