Description
This BBQ Chicken & Roasted Sweet Potato Bowls recipe features tender shredded chicken coated in smoky BBQ sauce, accompanied by perfectly roasted sweet potatoes, onions, and broccoli. It’s a wholesome, flavorful dish ideal for a balanced weeknight dinner, combining vibrant vegetables and protein in one satisfying bowl.
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
- 1 Tablespoon olive oil (for sweet potatoes and onions)
- 1/4 teaspoon salt (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle powder or chili powder
- 1 Tablespoon olive oil (for broccoli)
- 1/4 teaspoon salt (for broccoli)
Protein & Sauce
- 1 pound boneless skinless chicken breasts
- 1/2 cup BBQ sauce (divided into 1/4 cup and 1/4 cup)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to ensure the oven is hot and ready for roasting the vegetables and chicken evenly.
- Prepare Sweet Potatoes & Onions: Peel and chop the sweet potatoes into 1/2 inch chunks and chop the onion into 1 inch pieces. Spread 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 everything well to coat the veggies evenly. Place in the oven and bake for 20 minutes to start the roasting process.
- Add Broccoli & Chicken: After the first 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 open space, drizzle with 1 Tablespoon olive oil and 1/4 teaspoon salt, then toss to combine all the vegetables. Lay the chicken breasts on the pan and brush them generously with 1/4 cup BBQ sauce. Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the 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 pan. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce ensuring every piece is flavorful and coated.
- 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 texture and flavors of this nutritious, hearty bowl.
Notes
- For more heat, increase the chipotle or chili powder to 3/4 teaspoon.
- You can substitute broccoli with other veggies like cauliflower or Brussels sprouts.
- If you prefer, swap chicken breasts for thighs for a juicier meat option.
- Use gluten-free BBQ sauce if you need this recipe to be gluten-free.
- Leftover bowls keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
