BBQ Chicken & Roasted Sweet Potato Bowls
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
- 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.