BBQ Chicken & Roasted Sweet Potato Bowls
BBQ Chicken & Roasted Sweet Potato Bowls are the ultimate comfort food that balances savory and sweet in every bite. Juicy marinated chicken complements perfectly roasted sweet potatoes, creating a wholesome dish ideal for cozy dinners or outdoor gatherings. This vibrant bowl is not only a feast for the eyes but also customizable, ensuring a delightful meal that satisfies your cravings. Get ready to relish flavors reminiscent of summer nights spent with family and friends.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 2 medium sweet potatoes (about 2 cups cubed)
- 2 tsp olive oil (for sweet potatoes) + additional for marinating
- Salt and pepper to taste
- Fresh herbs (like parsley) for garnish
Instructions
- Preheat the oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. In a bowl, mix BBQ sauce with a drizzle of olive oil; marinate chicken for at least 30 minutes.
- Peel and cube sweet potatoes. Toss with olive oil, salt, pepper, and any herbs you prefer.
- Spread sweet potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
- Bake marinated chicken in the oven for about 20-25 minutes, until it reaches an internal temperature of 165°F (75°C).
- Assemble bowls by layering BBQ chicken over roasted sweet potatoes and garnishing with fresh herbs.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - For variations, swap sweet potatoes with butternut squash or add black beans for protein. - Store leftovers in an airtight container in the fridge for up to four days. Reheat at 350°F until warmed through.