Description
Wholesome and flavorful BBQ Chicken & Sweet Potato Bowls featuring tender smoky chicken, naturally sweet roasted sweet potatoes, fresh greens, red onion, and a tangy BBQ sauce drizzle. Perfect for quick lunches or satisfying dinners, this healthy, colorful recipe is easy to prepare, meal prep friendly, and customizable to suit various dietary preferences.
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1/4 cup BBQ sauce (your favorite smoky, tangy brand)
- 2 tbsp olive oil
- 4 cups fresh greens (spinach or mixed greens)
- 1 small red onion, thinly sliced
- Salt and pepper to taste
Optional Toppings
- 1 avocado, sliced
- Fresh cilantro leaves
- Lime wedges for drizzling
- Shredded cheddar or crumbled feta cheese (optional)
- Nuts or seeds for extra crunch (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, then toss them in olive oil, salt, and pepper. Spread the potatoes evenly in a single layer on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and caramelized around the edges.
- Prepare and Cook the Chicken: While the sweet potatoes roast, season the chicken breasts with salt, pepper, and a generous amount of BBQ sauce. Grill, bake, or pan-sear the chicken for about 6-7 minutes per side (depending on thickness) until cooked through and nicely glazed with BBQ sauce.
- Slice and Assemble: Let the chicken rest for a few minutes after cooking, then slice into strips or cubes. In serving bowls, layer fresh greens as a base, add roasted sweet potatoes, then top with BBQ chicken pieces and thinly sliced red onion.
- Add Your Favorite Toppings: Finish the bowls with your choice of extras such as avocado slices, fresh cilantro, a drizzle of extra BBQ sauce, or a squeeze of lime juice for a zesty punch. Optionally, add shredded cheese or nuts/seeds for extra flavor and texture.
Notes
- Cut sweet potatoes into similar sizes to ensure even roasting without burning.
- Allow cooked chicken to rest before slicing to keep it juicy.
- Use a quality BBQ sauce for the best flavor results.
- Do not overcrowd the pan when roasting sweet potatoes to maximize caramelization.
- Fresh herbs like parsley or cilantro brighten the dish beautifully.
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Freeze cooked chicken and sweet potatoes separately for up to 3 months.
- Reheat gently with a splash of water or extra BBQ sauce to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Grilling or Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg