BBQ Chicken Sweet Potato Bowl (Print-Friendly Version)

Warm up June with this wholesome BBQ chicken sweet potato bowl. Featuring flavorful chicken, creamy avocado, and black beans, it's hearty and satisfying. This combo is definitely one to keep handy.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 pound boneless, skinless chicken breasts (about 2 large breasts)
02 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes
03 - ½ teaspoon paprika
04 - ½ teaspoon garlic powder
05 - 2 tablespoons olive oil, divided
06 - ½ teaspoon salt
07 - ½ teaspoon black pepper

→ Toppings

08 - ½ cup barbecue sauce, plus more for drizzling
09 - ½ cup canned corn, drained
10 - ½ cup black beans, rinsed and drained
11 - ¼ cup diced red onion
12 - ¼ cup shredded cheddar or Monterey Jack cheese
13 - 1 avocado, diced
14 - 2 tablespoons chopped fresh cilantro
15 - 2 tablespoons sliced green onions

# How to Make It:

01 - Preheat oven to 425°F (218°C). Toss diced sweet potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until fork-tender and lightly caramelized, stirring halfway through.
02 - While potatoes roast, season chicken breasts with paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through. Cool slightly, then shred using two forks.
03 - Transfer shredded chicken to a bowl and toss with ½ cup barbecue sauce until well coated.
04 - In a small saucepan over medium heat, combine corn and black beans. Stir occasionally until heated through, about 2-3 minutes.
05 - Divide roasted sweet potatoes among four serving bowls. Top with barbecue chicken, corn and black beans, diced red onion, shredded cheese, diced avocado, cilantro, and green onions. Drizzle with additional barbecue sauce as desired.

# Extra Suggestions:

01 - Ensure chicken is fully cooked by checking for an internal temperature of 165°F before shredding.

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