Description
A hearty and flavorful BBQ Chicken & Roasted Sweet Potato Bowl featuring tender shredded chicken glazed in smoky BBQ sauce, roasted sweet potatoes, onions, and broccoli. This wholesome meal is perfect for a balanced weeknight dinner, combining robust spices and vibrant vegetables baked to perfection.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and cut into 1/2 inch chunks
- 1 large yellow onion, chopped into 1-inch pieces
- 1 medium head broccoli, chopped
Protein
- 1 pound boneless skinless chicken breasts
Seasonings & Sauces
- 1 tablespoon olive oil
- Salt, to taste
- Garlic powder, to taste
- Chipotle powder, to taste
- 1/2 cup BBQ sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and chicken.
- Prepare Vegetables: Peel and chop the sweet potatoes into 1/2-inch chunks and cut the onion into 1-inch pieces. Toss them on a sheet pan with olive oil, salt, garlic powder, and chipotle powder to evenly coat.
- Roast Sweet Potatoes and Onions: Place the sheet pan in the oven and roast the vegetables for 20 minutes until they begin to soften and caramelize.
- Add Broccoli and Chicken: Remove the pan from the oven, add the chopped broccoli, and toss it with a bit of olive oil and salt. Place the chicken breasts on top of the veggies and brush them generously with half of the BBQ sauce.
- Continue Baking: Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is cooked through.
- Shred and Mix Chicken: Remove the chicken from the oven, shred it with two forks, then mix it with the remaining BBQ sauce to coat evenly.
- Serve: Plate the shredded BBQ chicken alongside the roasted sweet potatoes, onions, and broccoli in bowls for a satisfying meal.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Chipotle powder adds smoky heat; adjust quantity to your preferred spice level or substitute with smoked paprika.
- Leftover chicken and veggies can be stored in an airtight container in the fridge for up to 3 days.
- To make this recipe gluten-free, ensure your BBQ sauce is certified gluten-free.
- Optional: Garnish with fresh herbs like cilantro or parsley for added freshness.
