Honey Garlic Chicken Sweet Potato Bowl
Honey Garlic Chicken Sweet Potato Bowl is a high protein dinner with roasted vegetables and tender chicken in a sweet and savory garlic sauce.
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Honey Garlic Sauce:
- ¼ cup honey
- 3 tablespoon reduced-sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoon water
For the Bowls:
- 2 cups broccoli florets
- 1 cup cooked shelled edamame
- 1 cup shredded carrots
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes on one side of the baking sheet.
- Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper to the sweet potatoes. Toss the sweet potatoes until evenly coated.
- Place the broccoli on the other side of the baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are browned and tender and the broccoli is cooked through.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add the chicken to the skillet. Season the chicken with salt and black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- In a small bowl, add the honey, soy sauce, garlic, rice vinegar, and sesame oil. Using a wire whisk, mix well.
- In a separate small bowl, whisk the cornstarch and water until smooth.
- Add the cornstarch mixture to the honey mixture. Using a wire whisk, mix well.
- Pour the sauce into the skillet with the chicken. Cook for 2 to 3 minutes, stirring often, until the sauce thickens and coats the chicken.
- Divide the roasted sweet potatoes, broccoli, edamame, and shredded carrots evenly between 4 bowls.
- Add the honey garlic chicken to each bowl. Top with green onions and sesame seeds.
Notes
Tips and Tricks
Cut the sweet potatoes evenly - Keep the cubes close to ½ inch so they finish roasting at about the same time. Don't crowd the skillet - Give the chicken enough room to brown. An overcrowded skillet can cause the chicken to release more moisture and steam. Watch the sauce closely - Cornstarch thickens fast once the sauce heats. Remove the skillet from the heat once the sauce coats the chicken.Storing and Reheating
Refrigerate - Store the chicken, sweet potatoes, broccoli, edamame, and carrots in airtight containers in the refrigerator for up to 4 days. Store toppings separately - Keep the sliced green onions and sesame seeds in a separate container until serving. Reheat in Microwave - Place one serving in a microwave-safe dish. Heat until the chicken and vegetables are hot throughout. Reheat on Stovetop - Place the chicken and vegetables in a skillet over medium-low heat. Add a small splash of water if the sauce has become too thick, then warm until heated through.Nutrition
Calories: 485kcalCarbohydrates: 54gProtein: 45gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 1022mgPotassium: 1518mgFiber: 8gSugar: 26gVitamin A: 21896IUVitamin C: 49mgCalcium: 126mgIron: 3mg
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