High Protein Hot Honey Chicken Sweet Potato Bowl
Hot Honey Chicken Sweet Potato Bowl with chicken, roasted sweet potatoes, romaine, corn, feta, creamy yogurt sauce, and hot honey drizzle.
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Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil divided
- 1 teaspoon garlic powder divided
- ¾ teaspoon smoked paprika divided
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups chopped romaine lettuce
- 1 cup corn drained
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup reduced-fat crumbled feta cheese
- 2 tablespoon sliced green onions
For the Hot Honey Drizzle:
- 2 tablespoon honey
- 1 tablespoon hot sauce
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon crushed red pepper flakes
For the Creamy Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon light ranch dressing
- 1 tablespoon water
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil.
- Sprinkle the sweet potatoes with ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, chili powder, ¼ teaspoon salt, and black pepper.
- Toss the sweet potatoes until coated. Spread the sweet potatoes in a single layer.
- Bake for 22 to 25 minutes, or until tender and lightly browned.
- While the sweet potatoes bake, pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining ½ teaspoon garlic powder, remaining ½ teaspoon smoked paprika, onion powder, and remaining ¼ teaspoon salt.
- In a large skillet, heat the remaining 1 teaspoon olive oil over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Dice or slice the chicken.
- In a small bowl, add the honey, hot sauce, apple cider vinegar, and crushed red pepper flakes. Using a wire whisk, mix until smooth.
- In another small bowl, add the Greek yogurt, light ranch dressing, water, lemon juice, garlic powder, salt, and black pepper. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Top each bowl with roasted sweet potatoes, chicken, corn, cherry tomatoes, red bell pepper, red onion, feta cheese, and green onions.
- Drizzle each bowl with creamy yogurt sauce. Drizzle each bowl lightly with hot honey.
- Serve immediately.
Notes
Tips and Tricks
Keep the sauces separate for meal prep - Store the creamy yogurt sauce and hot honey drizzle in small containers. Add them right before serving so the lettuce stays fresh. Cut the sweet potatoes the same size - Smaller, even pieces cook better and are easier to eat in a bowl. Let the chicken rest before slicing - Resting helps keep the chicken from drying out when you cut it. Adjust the heat level - Use less hot sauce or leave out the crushed red pepper flakes for a milder bowl. Add the lettuce last when storing - If you’re packing this for later, keep the lettuce separate from the warm ingredients until serving.Storing and Reheating
Store in Refrigerator - Store the chicken, sweet potatoes, vegetables, and sauces in separate airtight containers for up to 4 days. Reheat in Microwave - Place the chicken and sweet potatoes in a microwave-safe dish. Heat in 30-second intervals until warm. Reheat in Skillet - Place the chicken and sweet potatoes in a skillet over medium-low heat. Warm for a few minutes, stirring as needed. Serve After Reheating - Add the warmed chicken and sweet potatoes to the romaine and toppings. Drizzle with creamy yogurt sauce and hot honey before serving.Nutrition
Calories: 447kcalCarbohydrates: 46gProtein: 43gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 111mgSodium: 764mgPotassium: 1354mgFiber: 6gSugar: 18gVitamin A: 21178IUVitamin C: 37mgCalcium: 100mgIron: 2mg
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