BBQ Chicken Sweet Potato Bowl (Printable Version)
# What 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 -
2 tablespoons olive oil, divided use
04 -
½ teaspoon salt
05 -
½ teaspoon black pepper
06 -
½ teaspoon paprika
07 -
½ teaspoon garlic powder
08 -
½ cup BBQ sauce, plus more for drizzling if desired
→ Optional Toppings
09 -
1 avocado, diced
10 -
½ cup canned corn, drained
11 -
½ cup black beans, rinsed and drained
12 -
¼ cup diced red onion
13 -
2 tablespoons chopped fresh cilantro
14 -
¼ cup shredded cheese (cheddar or Monterey Jack)
15 -
2 tablespoons sliced green onions
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, paprika, and garlic powder. Spread them out on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized.
02 -
Season the chicken lightly with salt and pepper. In a large skillet over medium heat, cook the chicken for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes. Slice or shred the chicken, then toss it with warm BBQ sauce until fully coated.
03 -
Divide the roasted sweet potatoes among bowls. Top with BBQ chicken and any optional toppings like avocado slices, corn, or black beans. Drizzle with extra BBQ sauce if desired.
04 -
Store each component separately in airtight containers for easy assembly throughout the week.
# Additional Notes:
01 -
Ready in just 40 minutes, this recipe is perfect for quick weeknight meals or meal prep.