BBQ Chicken & Roasted Sweet Potato Bowls
A delightful combination of smoky BBQ chicken and tender roasted sweet potatoes, topped with fresh veggies and avocado.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup barbecue sauce (use your favorite brand)
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- to taste salt and pepper
- 1 piece red bell pepper, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 piece avocado, sliced (for serving)
- to taste fresh cilantro (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C) to ensure your sweet potatoes roast beautifully.
- In a bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roasting and Cooking
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until golden and tender. Toss halfway through for even cooking.
- While sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side until cooked through.
- Once the chicken is cooked, remove from heat and brush your favorite barbecue sauce generously onto both sides. Let it sit for a minute to caramelize.
Assembly
- Slice the BBQ chicken and layer it on top of the roasted sweet potatoes. Add diced red bell pepper and corn.
- Finish off the bowls with fresh avocado slices and cilantro, if desired.
Enjoy
- Dig in and savor each delicious bite of these BBQ Chicken & Roasted Sweet Potato Bowls!
Notes
Store leftovers in an airtight container for 3-4 days. Reheat in a microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for 10 minutes, keeping avocado aside until serving.