Description
Delicious BBQ Chicken & Roasted Sweet Potato Bowls combining tender grilled chicken, caramelized BBQ sauce, and sweet, roasted sweet potatoes on a bed of fresh greens. This nutritious and flavorful meal is perfect for a quick and satisfying dinner, offering a balance of protein, vegetables, and healthy fats.
Ingredients
Scale
Proteins
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs total)
Vegetables
- 2 large sweet potatoes (about 1 lb)
- 2 cups fresh greens (spinach or kale)
- Optional: 1 avocado (sliced)
- Optional: fresh cilantro
Oils & Sauces
- 2 tbsp olive oil (divided)
- 1/2 cup BBQ sauce (your choice)
Seasonings
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Chop the sweet potatoes into bite-sized cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender when pierced with a fork.
- Season and Cook Chicken: While the potatoes are roasting, brush the chicken breasts with the remaining 1 tablespoon of olive oil, then season with salt, pepper, and any preferred spices. Grill or pan-sear the chicken over medium heat for 6-7 minutes per side until fully cooked and no longer pink inside.
- Brush with BBQ Sauce: Once cooked, brush the chicken breasts generously with BBQ sauce. Return them to the grill or pan for a few minutes to let the sauce caramelize, enhancing the flavor with a sticky, smoky finish.
- Assemble the Bowls: In serving bowls, place a layer of fresh greens as the base. Top with roasted sweet potatoes, then slice the BBQ chicken and arrange on top. Drizzle additional BBQ sauce over the bowls if desired. Add optional toppings like sliced avocado and fresh cilantro for extra creaminess and brightness.
Notes
- Use parchment paper for easier cleanup when roasting sweet potatoes.
- You can substitute chicken breasts with thighs for juicier meat.
- For a spicier kick, add cayenne pepper or smoked paprika to the chicken seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated.
- To keep it low carb, omit the sweet potatoes and add more greens or roasted vegetables.
