Description
This BBQ Chicken & Roasted Sweet Potato Bowls recipe combines tender, flavorful shredded BBQ chicken with perfectly roasted sweet potatoes, onions, and broccoli for a delicious and balanced meal. Roasting the vegetables and chicken together in the oven ensures a harmonious blend of smoky, savory, and slightly sweet flavors in just 45 minutes, making it an ideal weeknight dinner option.
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 garlic powder
- 1/2 teaspoon chipotle powder or chili powder
- 1/2 teaspoon salt (divided)
Protein & Sauce
- 1 pound boneless skinless chicken breasts
- 1/2 cup BBQ sauce (divided)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure even and effective roasting of the vegetables and chicken.
- Prepare Sweet Potatoes & Onions: Peel and chop the sweet potatoes into 1/2 inch chunks and the onion into 1 inch pieces. Place both on a lined sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle 1/4 teaspoon salt, garlic powder, and chipotle or chili powder. Toss thoroughly to coat the vegetables evenly. Bake for 20 minutes to start roasting.
- Add Broccoli & Chicken: After 20 minutes, remove the sheet pan from the oven. Toss the sweet potatoes and onions and push them to one side of the pan. Add the broccoli florets to the empty 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 evenly with 1/4 cup of BBQ sauce. Return the pan to the oven and continue baking for another 15-20 minutes, or until the chicken is fully cooked through and vegetables are tender.
- Shred & Toss Chicken: Remove the pan from the oven. Using two forks, shred the cooked chicken breasts into bite-sized pieces right on the sheet pan. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce to coat it evenly, infusing it with smoky and tangy flavors.
- Assemble & Serve: Divide the shredded BBQ chicken, roasted sweet potatoes, onions, and broccoli evenly among three bowls. Serve immediately while hot to enjoy the best flavor and texture.
Notes
- You can substitute chipotle powder with regular chili powder if you prefer less smoky heat.
- Make sure to cut vegetables into uniform sizes to ensure even roasting.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier dish, add cayenne pepper or hot sauce to the BBQ sauce before tossing the chicken.
