Description
This BBQ Chicken & Roasted Sweet Potato Bowls recipe is a flavorful and wholesome meal combining tender BBQ chicken with perfectly roasted sweet potatoes, onions, and broccoli. It’s a quick, oven-baked dish ideal for a nutritious weeknight dinner that yields three hearty servings.
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 into florets
Seasonings & Oils
- 1 tablespoon olive oil (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder or chili powder
- 1/2 teaspoon salt (divided, 1/4 teaspoon for veggies, 1/4 teaspoon for broccoli)
Protein & Sauce
- 1 pound boneless skinless chicken breasts
- 1/2 cup BBQ sauce (divided into 1/4 cup and 1/4 cup)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the vegetables and cooking the chicken evenly.
- Prepare Sweet Potatoes & Onions: Peel and chop the sweet potatoes into 1/2 inch chunks and chop the onion into 1 inch pieces. Spread them out on a lined baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, garlic powder, and chipotle or chili powder. Toss thoroughly to coat all the pieces evenly. Place in the oven and bake for 20 minutes.
- Add Broccoli & Chicken: After 20 minutes, remove the baking sheet from the oven. Toss the sweet potatoes and onions and push them to one side of the pan. Place the chopped broccoli florets on the empty side of the pan. Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt, tossing to coat well. Lay the chicken breasts on the pan alongside the vegetables. Brush the chicken with 1/4 cup of BBQ sauce to infuse flavor. Return the pan to the oven and bake for another 15-20 minutes, or until the chicken is fully cooked through.
- Shred & Toss Chicken: Remove the pan from the oven and use two forks to shred the cooked chicken breasts into bite-sized pieces directly on the pan. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce for a rich, tangy coating.
- Assemble & Serve: Divide the BBQ shredded chicken, roasted sweet potatoes, onions, and broccoli evenly among three bowls. Serve immediately while the dish is hot to enjoy the best texture and flavor.
Notes
- You can substitute chipotle powder with smoked paprika for a milder smoky flavor.
- For extra crispiness, broil the vegetables for 2-3 minutes at the end of roasting if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the oven or microwave until heated through.
- Adjust the amount of BBQ sauce to suit your taste preferences or use a homemade version for cleaner ingredients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
