Description
These BBQ Chicken & Roasted Sweet Potato Bowls offer a comforting balance of savory, sweet, and slightly tangy flavors all in one easy-to-prepare package. Ideal for weeknight dinners, delicious enough to impress company, and customizable to fit various taste preferences.
Ingredients
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, peeled and cut into 1-inch pieces (optional)
3 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¾ cup BBQ sauce (your favorite brand)
2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
- In a large bowl, combine the cubed sweet potatoes and red onion (if using). Drizzle with 2 tablespoons of olive oil and season with smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat
- Spread the sweet potatoes and onion on the baking sheet and roast for 15 minutes
- In the same bowl, combine cubed chicken breasts with 1 tablespoon olive oil and the remaining seasonings. Toss to coat
- After 15 minutes, add the chicken to the baking sheet with the vegetables and return to the oven, roasting for another 10-15 minutes
- Remove the baking sheet from the oven, drizzle BBQ sauce over the chicken, toss to coat, and if desired, return to the oven for 2-3 minutes
- Divide the mixture into bowls and garnish with fresh parsley or cilantro before serving
Notes
Ensure not to overcrowd the baking sheet for optimal roasting.
Feel free to substitute vegetables or proteins to suit your tastes.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 20-25 g
- Sodium: 600-800 mg
- Fat: 15-20 g
- Saturated Fat: 3-4 g
- Unsaturated Fat: 10-15 g
- Trans Fat: 0 g
- Carbohydrates: 40-50 g
- Fiber: 6-8 g
- Protein: 35-40 g
- Cholesterol: 90-110 mg