Hot Honey Garlic Chicken Sweet Potato Bowl
Hot Honey Garlic Chicken Sweet Potato Bowl is a high protein healthy dinner recipe with sweet heat, roasted vegetables, and easy meal prep appeal.
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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
- ¼ 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 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Hot Honey Garlic Sauce:
- 3 tablespoon honey
- 1½ tablespoon hot sauce
- 3 cloves garlic minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon cornstarch
- 1 tablespoon water
For the Bowls:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 cup cooked shelled edamame
- 1 medium avocado diced
- 2 green onions thinly sliced
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Add the sweet potatoes to a large mixing bowl. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the sweet potatoes on one side of the prepared baking sheet. Place the broccoli on the other side of the baking sheet. Drizzle the broccoli with 1 teaspoon olive oil.
- Roast for 22 to 28 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned and the broccoli is tender.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.
- Add the chicken the smoked paprika, garlic powder, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Add the honey, hot sauce, garlic, soy sauce, and apple cider vinegar to a small bowl.
- Whisk the cornstarch and water together in a separate small bowl until smooth.
- Pour the honey mixture into the skillet with the chicken.
- Add the cornstarch mixture.
- Cook for 1 to 2 minutes, stirring frequently, until the sauce thickens and coats the chicken.
- Divide the sweet potatoes, broccoli, and edamame among 4 bowls.
- Add the hot honey garlic chicken. Top with avocado and green onions.
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. Watch the sauce closely - Once the cornstarch mixture goes into the skillet, it thickens quickly. Adjust the heat - The hot sauce controls most of the spice level, so use less for a milder bowl. Add avocado just before serving - This keeps it from browning or becoming too soft during storage.Storing and Reheating
Refrigerator - Store the chicken, sweet potatoes, broccoli, and edamame in an airtight container for up to 4 days. Keep the avocado separate. Microwave - Reheat individual portions until hot, then add fresh avocado and green onions. Skillet - Warm the chicken and vegetables over medium-low heat until heated through. Add a small splash of water if the sauce has thickened too much.Nutrition
Calories: 542kcalCarbohydrates: 51gProtein: 45gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 109mgSodium: 845mgPotassium: 1644mgFiber: 10gSugar: 20gVitamin A: 16755IUVitamin C: 56mgCalcium: 115mgIron: 3mg
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