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BBQ Chicken & Roasted Sweet Potato Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 21 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This BBQ Chicken & Roasted Sweet Potato Bowls recipe combines tender, smoky barbecue chicken with roasted sweet potatoes, caramelized onions, and fresh broccoli florets for a wholesome and flavorful meal. Roasting the vegetables enhances their natural sweetness and texture, while shredding the BBQ chicken allows the sauce to coat every bite. Perfect for a nutritious, satisfying bowl meal that can be enjoyed any day of the week.

Ingredients

Scale

Vegetables

  • 2 medium sweet potatoes, peeled and chopped into 1/2″ chunks
  • 1 large yellow onion, chopped into 1 inch pieces
  • 1 medium head broccoli, chopped into florets

Oils & Seasonings

  • 2 Tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle powder or chili powder

Protein & Sauce

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup BBQ sauce, divided

Instructions

  1. Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure even roasting throughout the cooking process.
  2. Prepare Sweet Potatoes & Onions: Peel and chop the sweet potatoes into 1/2 inch chunks and chop the onion into 1 inch pieces. Place both on a lined sheet pan. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt, garlic powder, and chipotle or chili powder. Toss thoroughly to coat the vegetables evenly. Bake in the oven for 20 minutes to begin roasting the veggies.
  3. Add Broccoli & Chicken: After 20 minutes, remove the sheet pan from the oven. Toss the sweet potatoes and onions and push them to one side of the pan. Add the broccoli florets to the empty side of the pan and drizzle with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt, tossing to coat. Place the chicken breasts on the pan, brushing them with 1/4 cup of BBQ sauce. Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked.
  4. Shred & Toss Chicken: Remove the pan from the oven. Using two forks, shred the chicken breasts into bite-sized pieces. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce to evenly coat it with flavorful sauce.
  5. Assemble & Serve: Divide the shredded BBQ chicken, roasted sweet potatoes, onions, and broccoli evenly among three bowls. Serve immediately while hot to enjoy the best flavor and texture.

Notes

  • You can substitute chipotle powder with regular chili powder if you prefer a milder heat.
  • Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • For easier cleanup, line your baking sheet with parchment paper or aluminum foil.
  • Feel free to add a sprinkle of fresh herbs like cilantro or parsley for a fresh finish.
  • This recipe is perfect for meal prep; store leftovers in airtight containers in the refrigerator for up to 3 days.

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Find it online: https://quickhomedishes.com/bbq-chicken-and-roasted-sweet-potato-bowls-recipe-3/