BBQ Chicken Sweet Potato Bowl
This BBQ Chicken Sweet Potato Bowl is a flavorful, healthy meal perfect for busy weeknights or meal prep. Featuring juicy barbecue-coated chicken, roasted sweet potatoes, and a variety of fresh toppings like avocado and corn, this easy dish balances sweet, smoky, and savory flavors in every bite.Ready in just 40 minutes and easily customizable, it's a satisfying, high-protein dinner that the whole family will love.
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 large breasts)
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 2 tablespoons olive oil divided use
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup BBQ sauce plus more for drizzling if desired
Optional Toppings:
- 1 avocado diced
- ½ cup canned corn drained
- ½ cup black beans rinsed and drained
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- ¼ cup shredded cheese cheddar or Monterey Jack
- 2 tablespoons sliced green onions
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, salt, pepper, paprika, and garlic powder.
- Spread them out on a baking sheet in a single layer.
- Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized.
Cook the BBQ Chicken
- Season the chicken lightly with salt and pepper.
- In a large skillet over medium heat, cook the chicken for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C).
- Remove from heat and let the chicken rest for a few minutes.
- Slice or shred the chicken, then toss it with warm BBQ sauce until fully coated.
Assemble the Bowls
- Divide the roasted sweet potatoes among bowls.
- Top with BBQ chicken and any optional toppings like avocado slices, corn, or black beans.
- Drizzle with extra BBQ sauce if desired.
Meal Prep Option
- Store each component separately in airtight containers for easy assembly throughout the week.