Description
Flavor-packed BBQ Chicken & Roasted Sweet Potato Bowls featuring smoky shredded chicken, tender roasted vegetables, and bold BBQ goodness — perfect for quick dinners or meal prep
Ingredients
Scale
- 2 medium sweet potatoes (peeled and diced)
- 1 large yellow onion (chopped)
- 1 medium head broccoli (cut into florets)
- 1 lb boneless (skinless chicken breasts)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon chipotle powder (or paprika)
- ½ cup BBQ sauce (divided)
- Salt (to taste)
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and onions with olive oil, garlic powder, chipotle powder, and salt. Spread on a lined sheet pan.
- Roast for 20 minutes.
- Push veggies to one side. Add broccoli and BBQ-brushed chicken breasts to the pan.
- Roast another 15–20 minutes until chicken is cooked through and broccoli is tender.
- Shred the chicken, toss it with remaining BBQ sauce.
- Assemble bowls: Divide veggies and chicken evenly. Drizzle extra BBQ sauce if desired.
Notes
-
For a spicier version, use spicy chipotle BBQ sauce.
-
Store leftovers in airtight containers for up to 4 days.
-
Easily swap chicken with tofu or shrimp for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American, Meal Prep
Nutrition
- Calories: 524