Can I use other cuts of chicken?

Yes, this recipe is very versatile. Boneless, skinless chicken thighs would be delicious, as would leftover shredded rotisserie chicken. If using rotisserie chicken, simply shred it and toss it with the warm BBQ sauce.

How can I make this recipe vegetarian?

For a delicious vegetarian version of this BBQ Chicken Sweet Potato Bowl , simply substitute the chicken with a can of chickpeas or extra black beans. Sauté the chickpeas with a little onion and garlic before tossing them in the BBQ sauce.

My sweet potatoes were soggy. What did I do wrong?

Soggy sweet potatoes are almost always a result of overcrowding the pan. When the pieces are too close together, they steam instead of roast. Be sure to give them plenty of space on the baking sheet, using two sheets if necessary.

BBQ Chicken Sweet Potato Bowl: The #1 Ultimate Healthy Meal Prep Recipe

The Ultimate BBQ Chicken Sweet Potato Bowl: Your Meal-Prep Hero

A healthy and customizable meal bowl featuring roasted sweet potatoes and BBQ chicken. The sweet potatoes are diced and roasted with spices until tender and caramelized. The chicken breasts are pan-cooked, sliced, and tossed in warm BBQ sauce. The bowl is assembled with the sweet potatoes and chicken, and can be personalized with a variety of optional toppings like avocado, corn, black beans, and cheese.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting, Pan-Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound boneless skinless chicken breasts (about 2 large breasts)
2 medium sweet potatoes, peeled and diced into ½-inch cubes
2 tablespoons olive oil, divided
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ cup BBQ sauce, plus more for drizzling if desired
Optional Toppings:
1 avocado, diced
½ cup canned corn, drained
½ cup black beans, rinsed and drained
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
¼ cup shredded cheddar or Monterey Jack cheese
2 tablespoons sliced green onions

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Instructions

Roast the Sweet Potatoes:
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, paprika, and garlic powder.
Spread them in a single layer and roast for 25 to 30 minutes, flipping halfway through, until they are tender and slightly caramelized.
Cook the BBQ Chicken:
While the potatoes roast, lightly season the chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes before slicing or shredding.
Toss the sliced or shredded chicken with warm BBQ sauce until it is fully coated.
Assemble the Bowls:
Divide the roasted sweet potatoes among your serving bowls.
Top with the BBQ chicken.
Add any of your desired optional toppings, such as avocado, corn, black beans, red onion, cilantro, or cheese.
Drizzle with extra BBQ sauce if desired and serve.

Notes

For easy meal prep, you can store the roasted sweet potatoes, cooked BBQ chicken, and toppings in separate airtight containers in the refrigerator for easy assembly throughout the week.
Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
Flipping the sweet potatoes halfway through roasting helps them cook and caramelize evenly.

Nutrition

Serving Size: 1 bowl (without optional toppings)
Calories: 450-550
Sugar: 15-20 g
Sodium: 700-900 mg
Fat: 15-20 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 8-10 g
Protein: 35-40 g
Cholesterol: 90-110 mg

Find it online: https://cookupjoy.com/bbq-chicken-sweet-potato-bowl/