Honey Mustard Chicken Sweet Potato Bowl
Honey Mustard Chicken Sweet Potato Bowl with roasted vegetables, fresh greens, and creamy yogurt sauce. A high-protein dinner with 47 grams per serving.
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
Calories: 526kcalCarbohydrates: 48gProtein: 47gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 111mgSodium: 1021mgPotassium: 1679mgFiber: 9gSugar: 21gVitamin A: 24982IUVitamin C: 28mgCalcium: 184mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane