Description
Delicious BBQ Chicken & Roasted Sweet Potato Bowls featuring tender shredded chicken coated in smoky BBQ sauce, roasted sweet potatoes, caramelized onions, and perfectly roasted broccoli. This wholesome and flavorful bowl is quick to prepare, packed with nutrients, and perfect for a satisfying weeknight dinner.
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
- 2 Tablespoons olive oil (divided)
- 1/2 teaspoon salt (divided, 1/4 tsp for sweet potatoes/onions, 1/4 tsp for broccoli)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder or chili powder
Protein & Sauce
- 1 pound boneless skinless chicken breasts
- 1/2 cup BBQ sauce (divided, 1/4 cup for brushing chicken, 1/4 cup for tossing shredded chicken)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure even roasting of the vegetables and chicken.
- Prepare and Roast Sweet Potatoes & Onions: Peel and chop the sweet potatoes into 1/2 inch chunks and chop the onion into 1 inch pieces. Spread both 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 evenly. Bake for 20 minutes.
- Add Broccoli and Chicken: After 20 minutes, remove the pan from the oven. Toss the sweet potatoes and onions, pushing them to one side. Add the chopped broccoli florets on the cleared side of the pan, drizzle with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt, tossing to coat. Place the chicken breasts on the pan and brush them with 1/4 cup BBQ sauce. Return to the oven and bake for an additional 15-20 minutes until the chicken is cooked through.
- Shred and Sauce Chicken: Remove the pan from the oven. Using two forks, shred the chicken breasts into bite-sized pieces directly on the pan. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce to coat it evenly and add flavor.
- Assemble Bowls and Serve: Divide the shredded BBQ chicken, roasted sweet potatoes, onions, and broccoli evenly among three serving bowls. Serve immediately while hot for best flavor and texture.
Notes
- You can substitute chipotle powder with chili powder for a milder smoky flavor.
- Use boneless skinless chicken thighs for juicier meat, adjusting cook time if thicker.
- For extra crispiness, broil the vegetables for the last 2-3 minutes of baking, watching carefully.
- Leftovers store well in airtight containers for up to 3 days and reheat nicely.
- This recipe is naturally gluten-free. Ensure your BBQ sauce is gluten-free if necessary.
