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BBQ Chicken & Roasted Sweet Potato Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 15 reviews
  • Author: Sue
  • 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 Bowl is a flavorful, balanced meal perfect for a wholesome lunch or dinner. Featuring tender shredded BBQ chicken, roasted sweet potatoes, caramelized onions, and crisp broccoli, all roasted together in the oven for easy preparation and maximum taste. The smoky chipotle seasoning adds a subtle kick, making it a comforting yet vibrant bowl recipe that’s both nutritious and satisfying.

Ingredients

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

Chicken and Sauce

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

Seasonings and Oil

  • 2 Tablespoons olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle powder (or chili powder)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables and chicken simultaneously.
  2. Prepare Sweet Potatoes and Onions: Peel and chop the sweet potatoes into half-inch chunks and the onion into one-inch pieces. Spread them on a lined sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, garlic powder, and chipotle powder; toss everything together until well coated.
  3. Roast Sweet Potatoes and Onions: Place the sheet pan in the preheated oven and bake for 20 minutes to start roasting the vegetables and tenderizing them.
  4. Add Broccoli and Chicken: After 20 minutes, carefully push the sweet potatoes and onions to one side of the sheet pan. Add the broccoli florets to the other side and toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Place the chicken breasts on the pan, brushing them with 1/4 cup of the BBQ sauce for flavor.
  5. Continue Roasting: Return the sheet pan to the oven and roast for another 15-20 minutes at 400°F until the chicken is fully cooked and the broccoli is tender-crisp.
  6. Shred Chicken and Combine: Remove the pan from the oven. Using two forks, shred the cooked chicken breasts directly on the pan. Mix the shredded chicken with the remaining 1/4 cup BBQ sauce until well coated.
  7. Assemble and Serve Bowls: Divide the roasted vegetables and BBQ shredded chicken evenly between three bowls. Serve immediately for a warm, delicious, and nutritious meal.

Notes

  • You can substitute chipotle powder with regular chili powder if preferred for a milder spice.
  • For extra flavor, marinate the chicken breasts in BBQ sauce for 30 minutes prior to roasting.
  • Ensure chicken is cooked to an internal temperature of 165°F for food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Feel free to add leafy greens or avocado slices on top for additional texture and nutrition.

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