Description
Savor easy BBQ Chicken & Roasted Sweet Potato Bowls, a perfect blend of smoky flavors & hearty nutrition for a quick, delicious meal. Click now!
Ingredients
2 large sweet potatoes (about 1½ pounds), peeled and diced into ¾-inch cubes
2 tablespoons olive oil, plus 2 tablespoons more for chicken
1 teaspoon ground cinnamon
½ teaspoon smoked paprika
½ teaspoon salt, plus ½ teaspoon more for chicken
¼ teaspoon black pepper, plus ¼ teaspoon more for chicken
1½ pounds boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
¾ cup high-quality BBQ sauce, plus extra for drizzling
2 cups cooked brown rice or quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or grilled)
1 avocado, sliced
¼ cup red onion, finely diced
Fresh cilantro leaves for garnish
Lime wedges for serving
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread in a single layer on baking sheet.
- Roast sweet potatoes for 25-30 minutes, flipping halfway, until golden and tender.
- Meanwhile, pound chicken breasts to even ¾-inch thickness between plastic wrap.
- Season chicken with garlic powder, onion powder, salt, and pepper on both sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-6 minutes on first side until golden, then flip and cook 4-5 minutes on second side.
- Reduce heat to medium-low, brush tops with BBQ sauce, flip, brush other side, and cook 1-2 minutes per side until sauce caramelizes and chicken reaches 165°F.
- Let chicken rest 5 minutes before slicing.
- Warm black beans in a small saucepan with a pinch of cumin if desired.
- If using frozen corn, sauté in a hot skillet with a touch of butter until lightly golden.
- Assemble bowls with rice or quinoa base, then arrange sections of sweet potatoes, sliced chicken, beans, and corn.
- Top with avocado slices, red onion, and cilantro.
- Drizzle with additional BBQ sauce if desired and serve with lime wedges.