Ingredients
Scale
- 1 pound boneless skinless chicken breasts (about 2 large breasts)
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup BBQ sauce, plus more for drizzling if desired
- Optional Toppings:
- 1 avocado, diced
- 1/2 cup canned corn, drained
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 1/4 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 in a single layer on a baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
- Season chicken lightly with salt and pepper.
- Heat remaining olive oil in a large skillet over medium heat. Cook chicken 6–7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C).
- Remove chicken from heat and let rest a few minutes. Slice or shred, then toss with warm BBQ sauce until coated.
- Divide roasted sweet potatoes among bowls. Top with BBQ chicken and desired toppings.
- Drizzle with extra BBQ sauce if desired and serve.
Notes
- For meal prep, store components separately in airtight containers and assemble before serving.
- Grill the chicken instead of pan-cooking for extra smoky flavor.
- Add cooked rice or quinoa for a heartier bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting & Stovetop
- Cuisine: American