Hearty BBQ Chicken & Roasted Sweet Potato Bowls (Print Version)

Hearty BBQ Chicken & Roasted Sweet Potato Bowls bring smoky flavor and tender chicken together with sweet, caramelized potatoes. Easy weeknight meal prep!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check BBQ sauce)

# Ingredients:

→ Main Stars

01 - 1.5 lbs boneless, skinless chicken breasts (2-3 large)
02 - 2 large sweet potatoes, peeled and cut into 1-inch cubes

→ Flavor Boosters & Seasonings

03 - 1/2 cup your favorite BBQ sauce
04 - 2 tbsp olive oil, plus more for drizzling
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp salt, or to taste
09 - 1/4 tsp black pepper, or to taste

→ Fresh Toppings & Garnish

10 - 1/4 red onion, thinly sliced
11 - 1/4 cup fresh cilantro, chopped
12 - Lime wedges, for serving (optional)

→ Optional Extras

13 - 1 avocado, sliced (for creamy texture)
14 - A pinch of red pepper flakes (for a kick)

# Instructions:

01 - First things first, get those sweet potatoes ready. Peel them (or don't, I sometimes leave the skin on for extra fiber and rustic vibes!) and chop them into roughly 1-inch cubes. Try to keep them fairly uniform so they cook evenly. Toss them in a large bowl with a drizzle of olive oil, a good pinch of salt, pepper, and a generous sprinkle of smoked paprika. Spread them out on a baking sheet – seriously, don't overcrowd! I learned this the hard way when my first batch turned out steamed and sad instead of beautifully roasted. Pop them into a preheated oven at 400°F (200°C) for about 20-25 minutes. You want them tender and starting to caramelize.
02 - While the sweet potatoes are doing their thing, let's get the chicken ready for your BBQ Chicken & Roasted Sweet Potato Bowls. Pat your chicken breasts really dry with paper towels; this helps them get a nice crust. Season them on both sides with salt, pepper, garlic powder, and onion powder. Don't be shy with the seasoning! I always feel like I'm giving them a little flavor hug. You can either slice them into strips now or cook them whole and slice later. I usually cook them whole because I think they stay juicier that way. Set them aside for a moment, letting those flavors sink in.
03 - After the sweet potatoes have had their initial roast, clear a little space on the baking sheet (or use a second one if you're like me and always have too much stuff going on). Drizzle a little more olive oil if needed, then add the seasoned chicken breasts to the baking sheet alongside the sweet potatoes. Return the sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This is where I always forget to check the temperature, but it's super important for juicy chicken!
04 - Once the chicken is cooked, pull the baking sheet out. Now for the fun part! Generously brush your favorite BBQ sauce over both sides of the chicken breasts. You want a nice, even coating. If you're slicing the chicken first, you can toss the pieces in the sauce in a bowl. Pop the baking sheet back into the oven for another 5-10 minutes, just long enough for the BBQ sauce to get warm, slightly sticky, and beautifully caramelized. Keep an eye on it, as some sauces can burn quickly – I've had that happen, and it was a sticky disaster, honestly.
05 - While the sauced chicken is getting its final glaze, take a moment to prep your fresh toppings. Thinly slice some red onion – I love using a mandoline for this, but a sharp knife works just fine. Chop up a good handful of fresh cilantro. The freshness of these really balances the rich, smoky flavors of the BBQ Chicken & Roasted Sweet Potato Bowls. I sometimes add a sliced avocado here too, because why not? It adds a creamy texture that is just *chef's kiss*.
06 - Okay, time to bring it all together! Divide the roasted sweet potatoes among your serving bowls. Slice the sauced BBQ chicken into strips (if you cooked it whole) and arrange it over the sweet potatoes. Garnish generously with the fresh cilantro and those thinly sliced red onions. A little squeeze of lime juice over everything right before serving makes the flavors sing – it’s a small step, but it makes a huge difference, trust me. Stand back and admire your beautiful, hearty creation. These BBQ Chicken & Roasted Sweet Potato Bowls are ready to make your taste buds happy!

# Notes:

01 - My secret for extra crispy sweet potatoes? Don't overcrowd the baking sheet! Seriously, give them space to breathe, or they'll steam instead of roast.
02 - Leftovers are amazing! Store the chicken and sweet potatoes separately in airtight containers for up to 3-4 days. Reheat gently in the oven or air fryer to keep the texture.
03 - No chicken? Try firm tofu or even pork tenderloin. I once used leftover pulled pork and it was a revelation, honestly.
04 - A squeeze of fresh lime over everything right before serving makes the flavors sing. It's a small step, but it makes a huge difference, trust me.

# Equipment Needed:

01 - Large baking sheets
02 - large mixing bowl
03 - sharp knife
04 - cutting board
05 - instant-read thermometer (optional)

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 35g

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