🍠 Sweet Potato Teriyaki Chicken Bowl with Edamame

Ingredients

• 🍠1.5 lb (700 g) sweet potato
• 🍗12 oz (340 g) chicken breast
• 🫛1 1/3 cups (200 g) edamame
• 🍶1/4 cup (60 g) teriyaki sauce
• 🫒2 tsp (11 ml) olive oil
• 🌰2 tsp (8 g) sesame seeds
• 🧄1 clove garlic
• 🫚2 tsp grated (8 g) fresh ginger
• 🧅1 scallion

• Recipes with sweet potato
• Recipes with chicken breast
• Recipes with edamame
• Recipes with teriyaki sauce
• Recipes with sesame seeds
• Recipes with fresh ginger
• Recipes with green onions

How to make it, step by step

1. Preheat the oven to 410°F (210°C). Peel the sweet potato and cut it into 3/4-inch (2 cm) cubes, put them on a baking sheet with half a tablespoon of oil and a pinch of salt, and bake for 22 minutes until tender and golden on the outside.
2. Meanwhile, cut the chicken breast into cubes and sauté them in a skillet with the rest of the oil over high heat for 6-7 minutes, with the grated garlic and ginger, until browned and cooked through.
3. Lower the heat, add the teriyaki sauce, and stir for 2 minutes until the chicken is glazed and shiny; set aside.
4. In the same skillet, sauté the edamame for 3-4 minutes over high heat with a pinch of salt, add the sesame seeds, and toss a couple of times.
5. Assemble the two bowls with the roasted sweet potato on the bottom, top with the teriyaki chicken and edamame, and finish with the chopped scallion on top.