BBQ Chicken & Roasted Sweet Potato Bowls – Easy Meal Prep
BBQ Chicken & Roasted Sweet Potato Bowls are a hearty and healthy dinner idea bursting with bold flavors and nutritious vegetables. This easy sheet pan recipe is perfect for meal prepping lunches for work or a quick weeknight meal.
- 2 medium sweet potatoes 1 large yellow onion 2 Tbsp. olive oil divided 1/2 tsp. salt divided 1/2 tsp. garlic powder 1/2 tsp. chipotle powder or chili powder 1 head broccoli 1 lb. boneless skinless chicken breasts 1/2 c. BBQ sauce divided salt
Instructions1. Preheat the oven to 400°.
- Peel and chop the sweet potatoes into 1/2″ chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. Toss the sweet potatoes and onions with 1 Tbsp. olive oil, 1/4 tsp. salt, garlic powder and chipotle powder and toss until well combined. Bake at 400° for 20 minutes. 3. Toss the sweet potatoes and push to one side of the pan. Add the broccoli and toss with 1 Tbsp. olive oil and 1/4 tsp. salt. Add the chicken breasts and brush with 1/4 c. BBQ sauce. Bake an additional 15-20 minutes at 400° until the chicken is done. 4. Remove the pan from the oven and shred the chicken breasts using two forks. Toss the chicken with the
- remaining BBQ sauce. Add to bowls along with the roasted vegetables and serve immediately.