BBQ Chicken & Roasted Sweet Potato Bowls

BBQ Chicken & Roasted Sweet Potato Bowls combine tender BBQ chicken, roasted sweet potatoes, caramelized onions, and broccoli into a nourishing one-pan meal perfect for busy nights.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 3 bowls

Course: Dinner, Main Course

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

2 medium sweet potatoes peeled and chopped into 1/2 inch chunks
1 large yellow onion chopped into 1 inch pieces
2 tablespoons olive oil divided
1/2 teaspoon salt divided
1/2 teaspoon garlic powder
1/2 teaspoon chipotle powder or chili powder
1 medium head broccoli chopped into florets
1 pound boneless skinless chicken breasts
1/2 cup BBQ sauce divided (1/4 cup for brushing, 1/4 cup for tossing)

Equipment

Half sheet pan
Parchment paper or aluminum foil
Basting Brush
Two forks for shredding
meat thermometer

Method

Preheat your oven to 400°F. Line a half sheet pan with parchment paper or aluminum foil.
Peel and chop sweet potatoes into 1/2 inch chunks. Chop onion into 1 inch pieces. Place both on the prepared sheet pan.
Drizzle sweet potatoes and onions with 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt, garlic powder, and chipotle powder. Toss thoroughly to coat evenly. Bake for 20 minutes.
After 20 minutes, remove pan from oven. Toss the sweet potatoes and onions with a spatula, then push them to one side of the pan.
Add broccoli florets to the cleared space on the pan. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon salt, tossing to coat. Place chicken breasts on the pan and brush tops with 1/4 cup BBQ sauce.
Return pan to oven and bake for 15 to 20 minutes, until chicken reaches an internal temperature of 165°F on a meat thermometer.
Remove pan from oven. Let chicken rest for 3 minutes, then use two forks to shred chicken breasts into bite-sized pieces.
Toss shredded chicken with remaining 1/4 cup BBQ sauce to coat evenly.
Divide chicken, roasted sweet potatoes, onions, and broccoli evenly among three bowls. Serve immediately while hot.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use a meat thermometer to ensure chicken reaches 165°F internal temperature. Line your sheet pan with parchment paper for easiest cleanup. Store leftovers in separate airtight containers for up to 3 days. Boneless thighs can be substituted for juicier chicken. Keep vegetables in a single layer on the pan for best caramelization. Let chicken rest 3 minutes before shredding to retain juices.