Sesame Chicken Sweet Potato Bowl
Sesame Chicken Sweet Potato Bowl is a high protein dinner with chicken, roasted sweet potatoes, brown rice, and broccoli in sesame 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 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
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Sesame Sauce:
- ¼ cup reduced-sodium soy sauce
- 3 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoon toasted sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoon water
For The Bowls:
- 2 cups cooked brown rice
- 2 cups broccoli florets steamed
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.
- Add the chicken, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches an internal temperature of 165°F.
- Add the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to a small bowl. Whisk until combined.
- Stir the cornstarch and water together in a separate small bowl until smooth.
- Pour the sesame sauce into the skillet with the chicken. Add the cornstarch mixture.
- Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the chicken.
- Divide the brown rice among 4 bowls. Top each bowl with roasted sweet potatoes, broccoli, and sesame chicken.
- Sprinkle with green onions and sesame seeds.
Notes
Tips and Tricks
Give the sweet potatoes some room - Spread them into a single layer so the edges can brown properly. Keep an eye on the sauce - Once the cornstarch mixture goes into the skillet, the sauce thickens quickly. Cut the chicken evenly - Similar-sized pieces cook at about the same rate and are less likely to dry out. Use freshly grated ginger when possible - It gives the sesame sauce a brighter flavor than ground ginger.Storing and Reheating
Refrigerator - Store leftovers in an airtight container for up to 4 days. Microwave - Reheat one serving until hot, stirring or rearranging the ingredients halfway through. Skillet - Reheat the chicken, rice, sweet potatoes, and broccoli over medium-low heat with a small splash of water to keep the sauce from becoming too thick.Nutrition
Calories: 565kcalCarbohydrates: 66gProtein: 44gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 109mgSodium: 1143mgPotassium: 1337mgFiber: 7gSugar: 19gVitamin A: 16427IUVitamin C: 47mgCalcium: 108mgIron: 3mg
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