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Peanut Chicken Sweet Potato

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These Peanut Chicken Sweet Potato and Broccoli Bowls are a healthy, flavor-packed meal featuring juicy chicken, roasted sweet potatoes, and crisp broccoli drizzled with a creamy peanut sauce. Perfect for meal prep or weeknight dinners, this balanced bowl is rich in protein, nutrients, and bold savory-sweet flavor.

Ingredients

For the bowl:

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 2 medium sweet potatoes, peeled and cubed
  • 3 cups broccoli florets
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika

For the peanut sauce:

  • ⅓ cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp honey or maple syrup
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 24 tbsp warm water (to thin)

Optional for serving:

  • 2 cups cooked rice or quinoa
  • Green onions, sliced
  • Sesame seeds

Instructions

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Toss sweet potatoes with olive oil, salt, pepper, and paprika. Spread evenly and roast for 20 minutes.
  • Add broccoli to the baking sheet, drizzle with a little olive oil, and roast for another 10–15 minutes until tender and slightly crispy.
  • While vegetables cook, heat a skillet over medium heat. Add chicken with olive oil, garlic powder, salt, and pepper. Cook until golden and fully cooked (6–8 minutes).
  • In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, and warm water until smooth and pourable.
  • Assemble bowls with rice or quinoa, roasted sweet potatoes, broccoli, and chicken.
  • Drizzle generously with peanut sauce and garnish with green onions and sesame seeds.
  • Serve warm.

Notes

Roast vegetables at high heat for caramelization and better texture.Adjust peanut sauce thickness with warm water as needed.Use chicken thighs for extra juiciness and flavor.Great for meal prep—store components separately for best freshness.