Teriyaki Chicken Sweet Potato Bowl
Teriyaki Chicken Sweet Potato Bowl is a high protein dinner with 46 grams of protein and 8 grams of fiber per serving, ready in 50 minutes.
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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 ground black pepper
For the Teriyaki Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoon honey
- 2 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoon cold water
For the Bowls:
- 3 cups broccoli florets
- 1 cup frozen shelled edamame thawed
- 1 cup shredded carrots
- 2 medium sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, garlic powder, salt, and black pepper to a large mixing bowl and toss to coat.
- Spread the sweet potatoes over one side of the prepared baking sheet. Bake the sweet potatoes for 10 minutes.
- Turn the sweet potatoes and add the broccoli to the empty side of the baking sheet. Bake for 15 to 20 minutes, or until the sweet potatoes are tender and the broccoli is lightly browned.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and black pepper and cook for 6 to 8 minutes, or until the chicken reaches an internal temperature of 165°F.
- Whisk the soy sauce, ¼ cup water, honey, rice vinegar, garlic, ginger, and sesame oil in a small bowl.
- Add the teriyaki sauce mixture to the skillet and bring to a gentle simmer.
- Whisk the cornstarch and 2 tablespoons cold water in a small bowl until smooth.
- Stir the cornstarch mixture into the skillet and cook for 1 to 2 minutes, or until the sauce thickens.
- Divide the sweet potatoes, teriyaki chicken, broccoli, edamame, and carrots evenly among 4 bowls.
- Top each bowl with green onions and sesame seeds.
Notes
Tips and Tricks
Cut evenly - Keep the sweet potato cubes close to ½ inch so they finish roasting at about the same time. Give the vegetables room - Spread the sweet potatoes and broccoli out instead of crowding them. This helps them brown rather than steam. Watch the sauce - Once the cornstarch mixture goes into the skillet, the teriyaki sauce thickens quickly.Storing and Reheating
Refrigerator - Store the bowls in airtight containers in the refrigerator for up to 4 days. Microwave - Reheat individual portions until the chicken and vegetables are hot throughout. Skillet - Reheat the chicken and vegetables over medium-low heat. Add a small splash of water if the teriyaki sauce has become too thick.Nutrition
Calories: 509kcalCarbohydrates: 53gProtein: 46gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 1218mgPotassium: 1617mgFiber: 8gSugar: 22gVitamin A: 21930IUVitamin C: 70mgCalcium: 139mgIron: 4mg
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