Description
Roasted BBQ Chicken and Sweet Potato Bowls provide a balanced, nutrient-dense meal using simple one-pan techniques for maximum flavor. This healthy dish combines smoky shredded chicken, tender sweet potatoes, and charred broccoli to create a satisfying, wholesome weeknight dinner. With minimal cleanup and high-impact flavor, it is the perfect solution for busy schedules.
Ingredients
2 large sweet potatoes, diced into 1/2-inch cubes
1 large onion, sliced into 1/2-inch wedges
2.5 tbsp olive oil, divided
3/4 tsp garlic powder
3/4 tsp chipotle powder (or smoked paprika)
1 head broccoli, cut into 1-inch florets
1 lb boneless, skinless chicken breasts
2/3 cup non-alcoholic BBQ sauce
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F.
Toss diced sweet potatoes and onion wedges with 1.5 tablespoons olive oil, salt, garlic powder, and chipotle powder on a large baking sheet.
Roast the seasoned potatoes and onions for 20 minutes.
Remove the sheet from the oven. Push the vegetables to the sides and add the chicken breasts and broccoli florets to the center.
Brush the chicken breasts generously with the BBQ sauce and drizzle remaining tablespoon of olive oil over the broccoli.
Return the pan to the oven and roast for an additional 20 minutes or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with charred edges.
Remove from the oven, shred the chicken using two forks, and toss everything together in the pan to coat with juices before serving.
Notes
Ensure chicken is cooked to an internal temperature of 165°F for safety. For better caramelization, do not overcrowd the baking sheet. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner Recipes
- Method: Roasting
- Cuisine: Modern American