Smoky BBQ Chicken Sweet Potato Bowl: Simple & Satisfying (Print Version)

BBQ Chicken Sweet Potato Bowl: Your healthy, easy weeknight hero! Enjoy smoky chicken, tender sweet potatoes, and a satisfying meal prep solution.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Healthy, Gluten-Free (check sauce), Dairy-Free

# Ingredients:

→ Sweet Potato Base

01 - 2 medium sweet potatoes, peeled and 1-inch cubed
02 - 1 red onion, thinly sliced
03 - 1 bell pepper (any color), chopped

→ BBQ Chicken Stars

04 - 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
05 - 1 cup BBQ sauce (your favorite, check for GF/DF if needed)

→ Flavor Boosters

06 - 2 tbsp olive oil (plus more for cooking chicken)
07 - 1 tsp smoked paprika
08 - 1 tsp garlic powder
09 - 1/2 tsp onion powder
10 - Salt and black pepper to taste

→ Fresh Finishes & Optional Extras

11 - 1/2 cup fresh cilantro, chopped
12 - 1 large avocado, sliced
13 - Lime wedges (optional, for serving)

# Instructions:

01 - Okay, first things first, let's get that oven roaring to 400°F (200°C). While it's heating up, grab your sweet potatoes. Peel them, or don't, I sometimes skip it if I'm feeling lazy and they're organic. Chop them into roughly 1-inch cubes – try to keep them uniform so they cook evenly, which I totally fail at sometimes, but it’s fine! Then, slice up your red onion and bell pepper. Toss all these glorious veggies onto a big baking sheet, drizzle with olive oil, a good sprinkle of salt and pepper, and that lovely smoked paprika. Give 'em a good mix with your hands, really get everything coated. This is where I start smelling that warm, earthy aroma, and my stomach rumbles.
02 - Slide that baking sheet into the hot oven. Let those sweet potatoes and veggies roast for about 20-25 minutes. You're looking for them to get tender and slightly caramelized around the edges. This is where the magic happens, that natural sweetness really comes out! I usually peek in a few times, maybe give them a little stir halfway through. Don't be afraid if some bits get a little darker; that's flavor, hon! Just don't let them turn into charcoal like my infamous incident, unless that's your thing, I guess.
03 - While your veggies are doing their thing, let's tackle the chicken. Grab your boneless, skinless chicken breasts and cut them into bite-sized pieces. In a medium bowl, toss the chicken with a little olive oil, garlic powder, onion powder, salt, and pepper. Make sure every piece is coated – I just use my hands, it's messy but effective. Now, heat a large skillet over medium-high heat with a tiny bit more olive oil. Once hot, add your seasoned chicken. Cook it for about 5-7 minutes, stirring occasionally, until it's cooked through and beautifully golden. Don't overcrowd the pan, or it'll steam instead of sear, and we want that lovely color!
04 - Once the chicken is cooked through and looking fabulous, it's time for the star of the show: the BBQ sauce! Pour your favorite sauce over the cooked chicken in the skillet. Stir it all up until every piece of chicken is glistening and coated in that rich, smoky goodness. Let it simmer gently for just a minute or two, allowing the sauce to warm through and really cling to the chicken. Oh, the smell at this point? Absolutely intoxicating. My kitchen always smells like a summer cookout, even when it's pouring rain outside!
05 - Okay, time to bring it all together! Once your sweet potatoes and veggies are perfectly roasted, pull them out of the oven. Now, grab your serving bowls. Start by spooning a generous amount of those tender, sweet roasted veggies into each bowl. Then, pile on that saucy, flavorful BBQ chicken right on top. Don't be shy; load 'em up! This is where you really start to see the beautiful colors and textures coming together. It's so satisfying to watch it transform from separate components into this vibrant, inviting meal.
06 - Almost there! For those finishing touches that really make the BBQ Chicken Sweet Potato Bowl sing, chop up some fresh cilantro and slice up an avocado. Arrange a few avocado slices over the chicken and veggies, then sprinkle generously with the fresh cilantro. If you have a lime, a little squeeze of fresh lime juice over the top is a game-changer – it just brightens everything up! Stand back and admire your handiwork. It looks fancy, but you know it was actually pretty chill to make, even with a few kitchen hiccups along the way. Enjoy!

# Notes:

01 - Don't overcrowd your baking sheet with the sweet potatoes! They'll steam instead of roast and won't get that lovely caramelization. I learned this the hard way with a soggy batch once.
02 - Always taste your BBQ sauce before adding it to the chicken. If it's too sweet or bland, you can always add a splash of apple cider vinegar or a pinch of cayenne to kick it up a notch. Trust me, adjusting on the fly is a skill!
03 - Sweet potatoes can burn quickly if cut too small or roasted too long. Keep an eye on them, especially towards the end, and give them a good toss for even cooking. My 'extra crispy' incident taught me vigilance!
04 - For extra flavor depth, marinate your chicken in a little BBQ sauce for at least 30 minutes before cooking. It really lets that flavor soak in. I once rushed this step, and the chicken just wasn't as punchy!

# Equipment Needed:

01 - Large baking sheet
02 - large skillet
03 - mixing bowls
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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