BBQ Chicken Sweet Potato Bowl (Printable Version)
Savory BBQ chicken and roasted sweet potatoes come together in a bowl packed with colorful toppings and bold flavors.
# Ingredients:
→ Chicken
01 -
1 pound boneless skinless chicken breasts (about 2 large breasts)
→ Sweet Potatoes
02 -
2 medium sweet potatoes, peeled and diced into ½-inch cubes
03 -
1 tablespoon olive oil
04 -
½ teaspoon salt
05 -
½ teaspoon black pepper
06 -
½ teaspoon paprika
07 -
½ teaspoon garlic powder
→ Sauce
08 -
½ cup BBQ sauce, plus more for drizzling
→ 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 cheddar or Monterey Jack cheese
15 -
2 tablespoons sliced green onions
# Steps:
01 -
Preheat oven to 400°F (200°C). In a bowl, toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
02 -
Season chicken breasts lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and rest for 5 minutes.
03 -
Slice or shred the rested chicken, then toss with warm BBQ sauce until fully coated.
04 -
Divide roasted sweet potatoes among serving bowls. Top with BBQ chicken and add optional toppings as desired. Finish with an extra drizzle of BBQ sauce.
# Notes:
01 -
For meal prep, store components separately and assemble just before serving for best results.