Description
A flavorful and nutritious BBQ Chicken & Roasted Sweet Potato Bowl featuring tender shredded chicken coated in smoky BBQ sauce, served alongside roasted sweet potatoes, sweet corn, red onion, and creamy avocado for a balanced and satisfying meal.
Ingredients
Scale
Protein
- 2 chicken breasts
Vegetables & Fruits
- 2 cups sweet potatoes, cubed
- 1 cup corn kernels
- 1/2 red onion, chopped
- 1 avocado, sliced
Condiments
- 1/4 cup BBQ sauce
Others
- Optional: Olive oil for drizzling sweet potatoes
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: Spread the cubed sweet potatoes evenly on a baking sheet. Optionally drizzle with a bit of olive oil for better caramelization. Roast in the oven for 25–30 minutes, flipping halfway through to ensure they become tender and develop a light golden brown finish.
- Cook the Chicken: While the sweet potatoes roast, either grill or bake the chicken breasts until they reach an internal temperature of 165°F (74°C), ensuring they are cooked through and juicy.
- Shred the Chicken: Allow the cooked chicken breasts to cool slightly to handle them safely. Then shred the meat using two forks or your hands, and toss the shredded chicken with the BBQ sauce until well coated.
- Assemble the Bowls: Divide the roasted sweet potatoes, BBQ shredded chicken, corn kernels, chopped red onion, and avocado slices evenly between two bowls.
- Serve: Enjoy the bowls immediately, or store them in airtight containers for meal prep and enjoy later.
Notes
- For added flavor, you can season the sweet potatoes with salt, pepper, or smoked paprika before roasting.
- If you don’t have fresh corn, frozen or canned corn can be used as alternatives.
- Leftovers can be kept refrigerated for up to 3 days for a quick meal option.
- Grilling the chicken adds a smoky flavor, but baking is an easy alternative.
