BBQ Chicken & Roasted Sweet

Short Description

BBQ Chicken & Roasted Sweet Potato Bowls are a deliciously balanced meal that pairs tender, smoky chicken with caramelized sweet potatoes and hearty vegetables. This dish brings together bold flavors and wholesome ingredients for a nutritious and satisfying meal perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

• Offers a perfect blend of sweet, smoky, and savory flavors
• Packed with protein and fiber-rich vegetables
• Easy to prepare on one sheet pan with minimal cleanup
• Great for weekly meal prep or a quick family dinner
• Customizable with your choice of sauces or vegetables

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed
• Boneless, skinless chicken breasts
• Broccoli florets
• Red onion, chopped
• Olive oil
• Garlic powder
• Smoked paprika or chipotle powder
• Salt and pepper
• Your favorite BBQ sauce

Directions

1. Preheat your oven to 425°F (220°C).
2. Toss cubed sweet potatoes and chopped onion with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on one side of a large baking sheet.
3. Roast in the oven for 15 minutes.
4. Meanwhile, season chicken breasts with salt and pepper.
5. Remove the baking sheet, push sweet potatoes to one side, and add broccoli and chicken to the sheet.
6. Brush the chicken with half of the BBQ sauce.
7. Return to the oven and roast for another 15–20 minutes, until chicken is cooked through and vegetables are tender.
8. Remove from oven, let the chicken rest for 5 minutes, then slice.
9. Toss chicken slices with remaining BBQ sauce and serve over the roasted veggies.

Servings and Timing

• Servings: 3
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Swap chicken with tofu, shrimp, or tempeh for dietary preferences
• Add bell peppers, cauliflower, or Brussels sprouts for more variety
• Use spicy BBQ sauce or add red pepper flakes for extra heat
• Serve over cooked quinoa, brown rice, or mixed greens for a different base
• Sprinkle shredded cheese or avocado on top before serving for added richness

Storage/Reheating

• Storage: Store in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat in the microwave for 2–3 minutes or in a 350°F oven until warmed through.

FAQs

What type of BBQ sauce should I use?

You can use any BBQ sauce you like—smoky, sweet, or spicy—all work well with this dish.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs are a great substitute and will remain juicy after roasting.

How do I keep the vegetables from becoming soggy?

Spread them out in a single layer and avoid overcrowding the baking sheet to ensure even roasting.

Is this recipe gluten-free?

It can be, just make sure your BBQ sauce is labeled gluten-free.

Can I prep this recipe ahead of time?

Yes, you can cook everything in advance and assemble the bowls for quick grab-and-go meals.

What other vegetables go well in this bowl?

Try adding zucchini, mushrooms, or cherry tomatoes for added flavor and texture.

Can I grill the chicken instead?

Absolutely. Grill the chicken while roasting the vegetables in the oven, then slice and toss with BBQ sauce.

How long will leftovers keep?

Properly stored, leftovers will last up to 4 days in the refrigerator.

Can I freeze this recipe?

Yes, though the texture of the vegetables may soften. Store in airtight containers for up to 2 months.

What can I serve with this bowl?

A simple side salad or garlic bread complements this dish nicely.

Conclusion

BBQ Chicken & Roasted Sweet Potato Bowls offer a flavorful, nutritious, and easy-to-prepare meal that’s ideal for busy weeknights or meal prep. With minimal ingredients and endless customization options, this satisfying recipe is one you’ll want to make again and again.

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