Honey Lime Chicken With Asparagus And Sweet Potatoes
These popular Honey Lime Chicken Lunch Bowls have chicken breast, sweet potatoes and veggies tossed in a delicious sauce. Perfect for healthy meal prep lunches.
Servings: 3 servings
Ingredients
For the Chicken:
- 1 lb chicken breasts cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
For the Bowls:
- 2 cups quinoa cooked
- 1 bunch asparagus trimmed and cut into bite-sized pieces
- 2 ea sweet potatoes medium size, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lime wedges for garnish
Instructions
Prepare the Chicken:
- In a bowl, mix the soy sauce, honey, lime juice, olive oil, garlic powder, and ground cumin. Add the chicken pieces and toss to combine. Transfer to the fridge and marinate for at least 30 minutes.
Roast the Vegetables:
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes and asparagus pieces on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 20-25 minutes, or until tender.
Cook the Chicken:
- Heat a large pan over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
Assemble the Bowls:
- Divide the cooked quinoa among four meal prep containers. Top with cooked chicken, roasted sweet potatoes, and asparagus.
- Garnish with lime wedges.
