Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BBQ Chicken & Roasted Sweet Potato Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Description

BBQ Chicken & Roasted Sweet Potato Bowls are a healthy, flavorful, and satisfying meal that combines smoky BBQ chicken with sweet, roasted sweet potatoes. This nourishing dish is packed with protein, fiber, and delicious flavors, making it perfect for meal prep, quick dinners, or lunches. It’s customizable with your favorite toppings, and it’s ready in under an hour!

Ingredients

For the chicken:

  • 2 boneless, skinless chicken breasts

  • 1/2 cup BBQ sauce (store-bought or homemade)

  • Salt and pepper, to taste

  • 1 teaspoon olive oil (for cooking)

For the sweet potatoes:

  • 2 large sweet potatoes, peeled and cubed

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika (or regular paprika)

  • 1/2 teaspoon garlic powder

  • Salt and pepper, to taste

For the bowls:

  • 2 cups cooked rice (or quinoa for a gluten-free option)

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1/2 cup black beans, drained and rinsed (optional)

  • 1 avocado, sliced

  • Fresh cilantro or parsley (optional, for garnish)

  • Lime wedges (optional, for serving)

Instructions

  • Prepare the roasted sweet potatoes:

    • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

    • Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl.

    • Spread the sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

  • Prepare the BBQ chicken:

    • Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.

    • Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

    • Lower the heat and add the BBQ sauce, tossing the chicken in the sauce until fully coated. Let it simmer for 1-2 minutes to heat through.

    • Remove from heat and shred the chicken into bite-sized pieces using two forks.

  • Assemble the bowls:

    • While the chicken and sweet potatoes are cooking, prepare the rice or quinoa according to package instructions.

    • Divide the cooked rice (or quinoa) between two bowls. Top with the roasted sweet potatoes, shredded BBQ chicken, corn kernels, and black beans (if using).

    • Add sliced avocado on top and garnish with fresh cilantro or parsley, if desired. Serve with lime wedges for an extra burst of flavor.

  • Serve and enjoy:

    • Serve immediately and enjoy the smoky, savory, and sweet flavors in each bite!

Notes

You can use chicken thighs for a juicier, more flavorful option.For a vegetarian version, swap the BBQ chicken with tofu, tempeh, or chickpeas.Customize with extra toppings like cheese, greens, or jalapeños for added flavor.Great for meal prep! Store leftovers in an airtight container for up to 3 days.

Find it online: https://homechineserecipes.com/bbq-chicken-roasted-sweet-potato-bowls/