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 use
- 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
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway until tender and caramelized.
- Season chicken with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until cooked through. Let rest.
- Slice or shred chicken, toss with warm BBQ sauce.
- Divide roasted sweet potatoes into bowls. Top with BBQ chicken and optional toppings like avocado, corn, black beans, red onion, cilantro, cheese, and green onions. Drizzle more BBQ sauce if desired.
Notes
For meal prep, store components separately in airtight containers and assemble before serving. Adjust toppings as you like!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Skillet
- Cuisine: American