STICKY CHICKEN & SWEET POTATO BOWL

Prep

15 Mins

Cook

30-35 Mins

Serves

Macros per serving

Calories

538

Protein

45g

Carbs

40g

Fat

22g

Ingredients

Toss sweet potatoes with olive oil spray, garlic powder, smoked paprika, salt, and pepper. Roast for
25–30 minutes, flipping halfway, until tender and
lightly crispy. garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat and cook chicken until browned and cooked through. sauce, garlic, and sriracha. Toss until the chicken is coated and the glaze thickens and becomes glossy. lime juice, garlic powder, and salt until smooth and drizzle-able. bowls, top with sticky chicken, guacamole, pico de gallo, and drizzle with sauce. completely and portion into containers for meal prep.
For the Sweet Potatoes:
800g sweet potatoes, cubed
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper, to taste
Olive oil spray
For the Chicken:
2 lbs (907g) boneless, skinless chicken thighs, cubed
Salt & black pepper, to taste
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp olive oil
For the Sticky Honey Garlic Glaze:
3 tbsp honey
2 tbsp soy sauce or coconut aminos
1 tsp minced garlic
1 tbsp sriracha (optional)
For the Creamy Drizzle Sauce:
½ cup (113g) non-fat Greek yogurt
1 tbsp honey
1–2 tbsp lime juice
½ tsp garlic powder Pinch of salt
For the Toppings:
½ cup fresh guacamole, divided
½ cup pico de gallo, divided

Instructions

6 steps

1Cook the Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil spray, garlic powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and lightly crispy.
2Cook the Chicken: Season chicken with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat and cook chicken until browned and cooked through.
3Glaze the Chicken: Lower heat and add honey, soy sauce, garlic, and sriracha. Toss until the chicken is coated and the glaze thickens and becomes glossy.
4Make the Drizzle Sauce: Whisk Greek yogurt, honey, lime juice, garlic powder, and salt until smooth and drizzle-able.
5Assemble Bowls: Divide sweet potatoes between bowls, top with sticky chicken, guacamole, pico de gallo, and drizzle with sauce.
6Serve: Enjoy warm immediately, or let cool completely and portion into containers for meal prep. For the Sweet Potatoes: 800g sweet potatoes, cubed 1 tsp garlic powder 1 tsp smoked paprika Salt & black pepper, to taste Olive oil spray For the Chicken: 2 lbs (907g) boneless, skinless chicken thighs, cubed Salt & black pepper, to taste 1 tsp garlic powder 1 tsp smoked paprika 1 tbsp olive oil For the Sticky Honey Garlic Glaze: 3 tbsp honey 2 tbsp soy sauce or coconut aminos 1 tsp minced garlic 1 tbsp sriracha (optional) For the Creamy Drizzle Sauce: ½ cup (113g) non-fat Greek yogurt 1 tbsp honey 1–2 tbsp lime juice ½ tsp garlic powder Pinch of salt For the Toppings: ½ cup fresh guacamole, divided ½ cup pico de gallo, divided