Description
This BBQ Chicken & Roasted Sweet Potato Bowls recipe is a flavorful and hearty meal featuring tender shredded BBQ chicken paired with roasted sweet potatoes, onions, and broccoli. Roasting the vegetables and chicken together infuses them with smoky, spicy flavors enhanced by chipotle powder and garlic, creating a wholesome and satisfying bowl perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and chopped into 1/2″ chunks
- 1 large yellow onion, chopped into 1 inch pieces
- 1 medium head broccoli, chopped
Seasonings & Sauces
- 1 tablespoon olive oil (divided)
- 1/4 teaspoon salt (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder (or chili powder)
- 1/2 cup BBQ sauce (divided)
Protein
- 1 pound boneless skinless chicken breasts
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and cooking the chicken.
- Prepare and Roast Sweet Potatoes and Onions. Peel and chop the sweet potatoes into 1/2 inch chunks, and chop the onion into 1 inch pieces. Place them on a lined baking sheet. Drizzle with half the olive oil and sprinkle with 1/8 teaspoon salt, garlic powder, and chipotle powder. Toss everything together until the vegetables are evenly coated. Bake in the oven for 20 minutes to start roasting.
- Add Broccoli and Chicken. After 20 minutes, remove the pan and push the roasted sweet potatoes and onions to one side. Toss the chopped broccoli with the remaining olive oil and 1/8 teaspoon salt, then add the broccoli to the pan. Place the boneless skinless chicken breasts on the pan as well and brush them evenly with 1/4 cup of the BBQ sauce. Return the pan to the oven and bake for an additional 15-20 minutes or until the chicken is fully cooked through.
- Shred Chicken and Combine with Sauce. Remove the pan from the oven. Using two forks, shred the cooked chicken breasts on the pan. Toss the shredded chicken with the remaining 1/4 cup of BBQ sauce, ensuring the chicken is evenly coated and flavorful.
- Assemble Bowls and Serve. Divide the roasted sweet potatoes, onions, broccoli, and shredded BBQ chicken evenly among three bowls. Serve immediately while warm for a satisfying and nutrient-rich meal.
Notes
- You can substitute chipotle powder with regular chili powder for a milder heat.
- For extra smoky flavor, use smoked paprika alongside the chipotle powder.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Leftover bowls can be stored in the refrigerator for up to 3 days and reheated.
- Feel free to add a handful of fresh herbs like cilantro or parsley when serving for added freshness.
