Description
There’s nothing quite like the mouthwatering aroma of BBQ Chicken & Roasted Sweet Potato Bowls filling the kitchen after a long day.
Ingredients
Scale
- 2 large sweet potatoes
- 1 yellow onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chipotle powder
- 2 boneless, skinless chicken breasts
- 1/2 cup BBQ sauce
- 1 cup broccoli
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Vegetables: On a lined sheet pan, combine the chopped sweet potatoes and onions. Toss them generously with olive oil, salt, garlic powder, and chipotle powder.
- Roast the Vegetables: Bake the sweet potatoes and onions for about 20 minutes, or until they start to soften and turn golden brown.
- Add the Broccoli and Chicken: After the initial roasting, stir in the broccoli. Place the chicken breasts on the pan and brush them liberally with BBQ sauce.
- Bake Until Cooked Through: Return the sheet pan to the oven and bake for an additional 15-20 minutes.
- Shred the Chicken: Once cooked, remove the chicken from the pan and shred it using two forks.
- Assemble and Serve: Divide the roasted chicken and vegetables between three bowls and dig in immediately.
Notes
- Check Chicken Temperature: Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Perfect Roasting Timing: Don’t overcrowd the pan.
- Meal Prep Friendly: For easy meal prep, freeze individual portions in airtight containers.
- Flavor Variations: Experiment with different BBQ sauces.
- Broccoli Alternatives: If using frozen broccoli, add it during the last 5-10 minutes of roasting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: BBQ Chicken, Roasted Sweet Potato Bowls, meal prep