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Roasted BBQ Chicken and Sweet Potato Bowls

Delicious Roasted BBQ Chicken and Sweet Potato Bowls recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 3 servings
Calories 1125 kcal

Ingredients
  

For the sweet potato base

  • 2 large sweet potatoes (diced into 1/2-inch cubes)
  • 1 large onion (sliced into 1/2-inch thick wedges)
  • 1.5 tbsp olive oil
  • 1/2 tsp salt
  • 3/4 tsp garlic powder
  • 3/4 tsp chipotle powder

For the broccoli

  • 1 head of broccoli (cut into small 1-inch florets)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp lime juice (for finishing)

For the chicken

  • 1 lb chicken breasts (left whole for shredding as per steps)
  • 2/3 cup BBQ sauce
  • 1/4 tsp black pepper

Instructions
 

  • Preheat oven to 400°F, dice sweet potatoes into 1/2-inch cubes, slice onion into 1/2-inch thick wedges, chop broccoli into 1-inch florets and leave the chicken breasts whole.
  • On a baking sheet tossed with 1.5 T olive oil, 1/2 t salt, 3/4 t garlic powder and 3/4 t chipotle powder, roast sweet potatoes and onion at 400°F for 20 minutes.
  • Remove sheet pan from oven, give sweet potatoes a quick toss, push them to the side of the sheet pan, toss broccoli florets with 1 T olive oil and 1/2 t salt on the cleared side and set whole chicken breasts on top. Spoon 1/4 cup of BBQ sauce on the chicken breasts.
  • Roast chicken and broccoli at 400°F for 15-20 more minutes, until chicken reaches 165°F internal temperature (at the thickest part when measured by a meat thermometer).
  • Remove chicken from the sheet pan, transfer to a cutting board, shred using two forks and place into a bowl with the remaining 1/3 cup BBQ sauce and black pepper, mixing it all together.
  • Serve by portioning sweet potatoes, onions and broccoli in each bowl, topped with shredded chicken mixed with BBQ sauce in Step 5, then finished off with fresh lime juice before eating everything while warm.