Smoky BBQ Chicken Roasted Sweet Potato Bowls (Print Version)

BBQ Chicken Roasted Sweet Potato Bowls recipe! Discover my familys favorite, easy way to make these satisfying, flavorful bowls. Ideal for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check BBQ sauce)

# Ingredients:

→ Main Bowl Components

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 2 large sweet potatoes, peeled (optional) and cut into 1-inch cubes
03 - 1/2 red onion, roughly chopped
04 - 1/2 cup your favorite BBQ sauce

→ Flavorful Seasonings

05 - 2 tbsp olive oil, divided
06 - 1 tsp smoked paprika
07 - 1 tsp garlic powder
08 - 1/2 tsp salt, plus more to taste
09 - 1/4 tsp black pepper, plus more to taste

→ Zesty Toppings & Dressings

10 - 1/4 cup fresh cilantro, chopped
11 - 1 lime, cut into wedges

→ Optional Freshness

12 - 1 avocado, sliced or diced
13 - 1/4 cup crumbled feta or Cotija cheese

# Instructions:

01 - First things first, get those sweet potatoes and red onion chopped up! I aim for about 1-inch cubes for the sweet potatoes so they roast evenly. Toss them on a large baking sheet with a drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper. Give 'em a good mix with your hands – yes, it's messy, but it ensures every piece gets coated. This is where the magic starts for our BBQ Chicken Roasted Sweet Potato Bowls.
02 - Next, slice your chicken breasts into bite-sized pieces, about 1-inch chunks. In a medium bowl, toss the chicken with a tablespoon of olive oil, a pinch of salt, and pepper. This pre-seasoning step is vital, don't skip it! I once just put plain chicken on the sheet, and it was bland, oops. You want that flavor deep in there before the BBQ sauce even makes an appearance.
03 - Now, spread the seasoned sweet potatoes and onions in a single layer on your baking sheet. Pop it into a preheated oven at 400°F (200°C) for about 15 minutes. While they're roasting, you'll start to smell that amazing sweetness from the potatoes. Oh, it’s just the best! This initial roast helps them get tender before we introduce the chicken to the BBQ Chicken Roasted Sweet Potato Bowls party.
04 - After 15 minutes, pull the sheet out. Carefully add the seasoned chicken pieces to the baking sheet, nestling them among the sweet potatoes. Drizzle your favorite BBQ sauce generously over the chicken. Give everything a gentle stir to coat the chicken, but try not to mash your sweet potatoes too much. Back into the oven it goes!
05 - Continue roasting for another 15-20 minutes, or until the chicken is cooked through (no pink inside!) and the sweet potatoes are beautifully tender and slightly caramelized at the edges. I usually give it a quick stir halfway through this second roast to make sure nothing sticks too much. The kitchen will smell incredible, trust me! This is when the BBQ Chicken Roasted Sweet Potato Bowls really come alive.
06 - Once everything is cooked to perfection, pull the sheet out of the oven. Divide the warm mixture among bowls. Now for the fun part: garnishes! Sprinkle with fresh cilantro, a squeeze of lime juice, and if you're feeling fancy, some avocado slices or a crumble of feta. Honestly, that fresh lime just brightens the whole dish. Enjoy your homemade BBQ Chicken Roasted Sweet Potato Bowls!

# Notes:

01 - Don't overcrowd your baking sheet! If you do, things steam instead of roast, and you lose those lovely crispy edges. Use two sheets if needed.
02 - Leftover BBQ Chicken Roasted Sweet Potato Bowls store well in airtight containers in the fridge for 3-4 days. Reheat in the microwave.
03 - If you don't have sweet potatoes, butternut squash or even regular russet potatoes can work, though the flavor will change.
04 - A squeeze of fresh lime juice at the end truly brightens the whole dish; don't skip it!

# Equipment Needed:

01 - Large baking sheet
02 - cutting board
03 - sharp knife
04 - mixing bowls
05 - measuring spoons/cups
06 - oven

# Nutrition (Per Serving):

Calories: 550
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 40g

Back