Name: Chicken and sweet potato bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 medium sweet potato, peeled and diced into 1/2-inch cubes; 1 1/2 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 3.5 oz broccoli florets; 1 tbsp low sodium soy sauce; 1 tsp rice vinegar; 1 tbsp fresh ginger, grated; 2 tbsp water

Nutrition

Per serving

433 calories

Protein: 51g; 46% of calories
Carbs: 35g; 32% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the chicken pieces and sweet potato cubes with the oil, salt, and black pepper. Spread them in a single layer. Roast for 25 minutes, stirring the pan halfway through. Check the chicken at 18 minutes. It is done when the pieces are white throughout or reach 165°F. If done early, remove chicken to a plate and continue roasting potatoes until tender.
While the pan roasts, place the broccoli in a microwave-safe bowl with the water. Cover tightly and microwave on high until fork-tender, about 3 minutes. Drain. In a small bowl, whisk the soy sauce, rice vinegar, and grated ginger.
Place the roasted chicken, sweet potatoes, and steamed broccoli in a bowl. Drizzle with the ginger soy dressing and toss to coat.

Nutrition

Ingredients

Instructions

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