Ingredients
1.5 pounds boneless skinless chicken breasts, cut into 1 inch cubes
2 large sweet potatoes, peeled and cut into 1 inch cubes
2 tablespoons olive oil
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup honey
0.25 cup Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons fresh parsley or chives, chopped (optional)
4 cups baby spinach or mixed greens (optional for serving)
Instructions
1. 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2. On the prepared baking sheet, spread sweet potato cubes in a single layer. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Roast for 15 minutes.
3. 3. While sweet potatoes roast, in a medium bowl, whisk together honey, Dijon mustard, apple cider vinegar, garlic powder, and paprika. Add chicken cubes and toss to coat thoroughly.
4. 4. After 15 minutes, remove sweet potatoes from oven. Add coated chicken to the baking sheet, spreading in a single layer alongside sweet potatoes. Return to oven and roast for 20-25 minutes or until chicken reaches 165°F (74°C) and sweet potatoes are tender and caramelized. Toss halfway through for even browning.
5. 5. Assemble bowls: Place a bed of spinach or greens in bowls, top with chicken and sweet potato mixture, and garnish with fresh herbs if desired. Serve immediately.
Notes
For a vegetarian version, substitute chicken with firm tofu or chickpeas. Adjust sweet potatoes’ cooking time if larger or smaller cubes. Leftovers can be stored in the refrigerator for 3-4 days. For extra caramelization, broil for 2-3 minutes at the end, watching closely.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sheet Pan
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 19g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg