Description
These BBQ Chicken Sweet Potato Bowls are a hearty and healthy dinner recipe bursting with bold flavors and nutritious vegetables. This easy sheet pan dinner is perfect for meal prepping lunches for work or a quick weeknight meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cut into ½-inch chunks
- 1 large yellow onion, chopped into 1-inch pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon chipotle powder (or chili powder)
- 1 head broccoli, cut into florets
- 1 pound boneless, skinless chicken breasts
- ½ cup BBQ sauce, divided
- Optional toppings: fresh cilantro, green onions, sliced avocado, lime wedges
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Season Sweet Potatoes: Peel and chop the sweet potatoes into ½-inch chunks. Chop the onion into 1-inch pieces and add both to your prepared sheet pan. Toss the vegetables with 1 tablespoon olive oil, ¼ teaspoon salt, garlic powder, and chipotle powder until well combined.
- Initial Roasting: Spread the seasoned sweet potatoes and onions evenly on the sheet pan and bake at 400°F for 20 minutes.
- Add Broccoli and Chicken: After 20 minutes, remove the pan from the oven. Toss the sweet potatoes and push them to one side of the pan. Add the broccoli florets and toss with the remaining 1 tablespoon olive oil and ¼ teaspoon salt. Place the chicken breasts on the empty part of the pan and brush with ¼ cup of the BBQ sauce.
- Complete Roasting: Return the pan to the oven and continue baking for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
- Shred the Chicken: Remove the pan from the oven. Transfer the chicken breasts to a cutting board and shred them using two forks. Toss the shredded chicken with the remaining ¼ cup of BBQ sauce.
- Assemble the Bowls: Divide the roasted sweet potatoes, onions, broccoli, and BBQ chicken among your serving bowls. Add any optional toppings you desire, such as fresh cilantro, green onions, or avocado.
Notes
Pro Tips:
- Cut your sweet potatoes into similarly sized pieces to ensure even cooking.
- Don’t overcrowd your sheet pan – vegetables should be in a single layer for optimal roasting.
- For meal prep: These bowls hold up well for 3-4 days in the refrigerator.
- Customize with your favorite BBQ sauce – the flavor will significantly impact the final dish.
- This recipe freezes well in pre-portioned containers, though the sweet potatoes won’t be as crisp when reheated.
- Prep Time: 15
- Cook Time: 35
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 524
- Sugar: 24
- Sodium: 1040
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 51
- Cholesterol: 129
Keywords: BBQ chicken sweet potato bowls, sheet pan dinner, meal prep recipe, healthy dinner recipe, one pan meal, easy chicken recipe, sweet potato recipes, BBQ chicken recipes