Description
Hot honey chicken bowls with roasted sweet potatoes and broccoli, made on two sheet pans for an easy, balanced dinner or meal prep lunch.
Ingredients
Scale
- 3 sweet potatoes, peeled and cubed
- 8 boneless skinless chicken thighs
- 3–4 broccoli crowns, cut into florets
- 8 slices bacon, chopped
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon brown sugar
- Olive oil
- Hot honey
- Red pepper flakes, optional
Instructions
- Preheat oven to 400°F and line two rimmed baking sheets with parchment paper.
- Peel and chop the sweet potatoes and spread them evenly on one sheet pan.
- Pat the chicken thighs dry, lay them flat on the second pan, and add the chopped bacon.
- Chop the broccoli and set aside.
- Drizzle olive oil over the chicken and sweet potatoes and toss to coat.
- Mix seasonings together and sprinkle evenly over the chicken and sweet potatoes.
- Place both pans in the oven and roast for 20 minutes.
- Remove pans, toss the sweet potatoes, and add broccoli to the chicken pan.
- Return to the oven and cook until chicken reaches 165°F and vegetables are tender.
- Assemble bowls and drizzle with hot honey before serving.
Notes
- Use parchment paper for crisp sweet potatoes.
- Add broccoli halfway through cooking to keep it tender.
- Adjust heat by adding more or less hot honey or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 145mg