BBQ Chicken & Roasted Sweet Potato Bowls Recipe for Clean Eating

BBQ Chicken Bowls

Hola! If you’ve ever wondered what happens when a Florida girl falls in love with hearty, well-balanced dinners that are both comforting and clean, let me tell you about these BBQ Chicken & Roasted Sweet Potato Bowls. They remind me of summer nights with my family, when we’d toss sweet potatoes into the oven while smoky chicken grilled nearby. The sweet caramelized veggies mixed with tangy BBQ chicken make this one of my favorite quick and easy heart healthy dinner recipes. It’s simple enough for a weeknight yet flavorful enough to make me feel like I’m back in my abuela’s warm kitchen.

Quick Recipe Overview

Why You’ll Love This Recipe

• Nutritious and hearty: Packed with lean chicken, fiber-rich sweet potatoes, and fresh broccoli, this meal is balanced and filling.
• Meal-prep friendly: Make a batch ahead of time, portion it into containers, and you have healthy lunches ready for the week.
• Flavor-packed: The smoky BBQ chicken pairs perfectly with sweet roasted potatoes and savory onions.
• Simple cleanup: Since everything cooks on one sheet pan, you’ll have minimal dishes to wash.
• Family-friendly: Even picky eaters love the combination of tender chicken and sweet roasted veggies.

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BBQ Chicken & Roasted Sweet Potato Bowls

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• Author: Emma
• Total Time: 45 minutes
• Yield: 3 bowls 1x

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Description

Hola! If you’ve ever wondered what happens when a Florida girl falls in love with hearty, well-balanced dinners that are both comforting and clean, let me tell you about these BBQ Chicken & Roasted Sweet Potato Bowls. They remind me of summer nights with my family, when we’d toss sweet potatoes into the oven while smoky chicken grilled nearby. The sweet caramelized veggies mixed with tangy BBQ chicken make this one of my favorite quick and easy heart healthy dinner recipes. It’s simple enough for a weeknight yet flavorful enough to make me feel like I’m back in my abuela’s warm kitchen.

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Ingredients

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• 2 medium sweet potatoes
• 1 large yellow onion
• 1 Tablespoon olive oil
• 1/4 teaspoon salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle powder or chili powder
• 1 medium head broccoli
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1 pound boneless skinless chicken breasts
• 1/2 cup BBQ sauce, divided

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Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment or foil for easier cleanup.

2. Prepare sweet potatoes and onions: Peel and chop sweet potatoes into 1/2-inch cubes and onion into 1-inch pieces. Toss them with olive oil, half the salt, garlic powder, and chipotle powder until well coated. Spread evenly on the pan and bake for 20 minutes.

3. Add broccoli and chicken: Push roasted potatoes and onions to one side of the pan. Add broccoli florets, toss with olive oil and remaining salt. Place chicken breasts on the pan and brush with 1/4 cup BBQ sauce.

4. Bake for 15–20 minutes more, until chicken is cooked through (internal temp 165°F).

5. Shred chicken: Remove from oven, shred chicken with two forks, and toss with remaining BBQ sauce.

6. Assemble bowls: Divide roasted veggies and shredded chicken into 3 bowls. Serve immediately while warm.

Notes

Cut veggies into similar sizes for even roasting.

Don’t overcrowd the pan, as this helps veggies caramelize instead of steam.

Use a meat thermometer to check chicken doneness.

Line the pan with parchment for easy cleanup.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 524
• Sugar: 24g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 51g

Ingredients

• 2 medium sweet potatoes
• 1 large yellow onion
• 1 Tablespoon olive oil
• 1/4 teaspoon salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle powder or chili powder
• 1 medium head broccoli
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1 pound boneless skinless chicken breasts
• 1/2 cup BBQ sauce, divided

Ingredient Tips Table

Step-by-Step Instructions

1. Preheat oven to 400°F and line a sheet pan with parchment or foil for easier cleanup.
2. Prepare sweet potatoes and onions: Peel and chop sweet potatoes into 1/2-inch cubes and onion into 1-inch pieces. Toss them with olive oil, half the salt, garlic powder, and chipotle powder until well coated. Spread evenly on the pan and bake for 20 minutes.
3. Add broccoli and chicken: Push roasted potatoes and onions to one side of the pan. Add broccoli florets, toss with olive oil and remaining salt. Place chicken breasts on the pan and brush with 1/4 cup BBQ sauce.
4. Bake for 15–20 minutes more, until chicken is cooked through (internal temp 165°F).
5. Shred chicken: Remove from oven, shred chicken with two forks, and toss with remaining BBQ sauce.
6. Assemble bowls: Divide roasted veggies and shredded chicken into 3 bowls. Serve immediately while warm.

Helpful Tips

• Cut veggies into similar sizes for even roasting.
• Don’t overcrowd the pan, as this helps veggies caramelize instead of steam.
• Use a meat thermometer to check chicken doneness.
• Line the pan with parchment for easy cleanup.

Expert Tips for the Best Results

• Marinate chicken in BBQ sauce for 30 minutes before cooking for extra flavor.
• Roast veggies a little longer if you prefer extra caramelized, crispy edges.
• Use a mix of colored sweet potatoes for a more vibrant bowl.
• Toss chicken with sauce while still hot so it soaks in the flavors.

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Recipe Variations

• Spicy Kick: Add jalapeños or drizzle with hot sauce before serving for extra heat.
• Tex-Mex Twist: Top with avocado slices, corn, and a sprinkle of cotija cheese.
• Low-Carb Version: Swap sweet potatoes for cauliflower florets.
• Mediterranean Style: Replace BBQ sauce with lemon, oregano, and olive oil for a lighter version.

Make Ahead & Freezer Tips

Store cooked bowls in airtight containers in the fridge for up to 4 days. To freeze, keep chicken and veggies in separate containers, freeze for up to 2 months, and thaw overnight in the fridge before reheating.

Serving Suggestions

Serve in deep bowls for a cozy presentation. Garnish with fresh herbs like cilantro or parsley, and drizzle a little extra BBQ sauce on top for shine and flavor.

Pairing Ideas

Pair with sparkling water infused with lime, iced tea, or even a light red wine like Pinot Noir. For sides, try a fresh garden salad or cornbread muffins.

Storage and Reheating Tips

Store leftovers in airtight containers in the fridge. Reheat in the microwave for 2–3 minutes or warm on the stovetop in a skillet over medium heat for best flavor and texture.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay extra juicy. Adjust cooking time slightly if pieces are thicker.
2. Can I meal prep this recipe?
Absolutely. Portion into containers and store for up to 4 days, making it perfect for work lunches.
3. What BBQ sauce works best?
A smoky or tangy BBQ sauce pairs beautifully with sweet potatoes. Choose your favorite, or go for a low-sugar version.
4. Can I roast everything at once?
It’s best to stagger the veggies and chicken so nothing overcooks. Sweet potatoes need a head start for perfect texture.
5. How do I make this spicier?
Add cayenne pepper or use a spicy BBQ sauce for an extra kick.
6. Can I make this vegetarian?
Yes, swap chicken with chickpeas tossed in BBQ sauce, and roast alongside the veggies.
7. Can I double the recipe?
Yes, just use two sheet pans to avoid overcrowding so everything roasts evenly.

Nutrition Info

Conclusion

These BBQ Chicken & Roasted Sweet Potato Bowls are a simple, flavorful way to enjoy a well-balanced dinner. Whether you’re meal prepping for the week or serving your family, this dish delivers smoky, sweet, and savory flavors in every bite. Try it tonight and bring a healthy twist to your table!