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BBQ Chicken & Roasted Sweet Potato Bowls Recipe

A delicious and healthy bowl featuring BBQ chicken, roasted sweet potatoes, and fresh vegetables.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course
Cuisine: American
Calories: 550

Ingredients
  

For the BBQ Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup BBQ sauce your favorite brand
For the Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and cubed
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
For the Bowls
  • 2 cups cooked quinoa or rice
  • 1 cup corn canned or frozen
  • 1 cup black beans canned, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced for topping
  • 1 cup fresh cilantro for garnish

Method
 

Prepare the Sweet Potatoes
  1. Preheat the oven to 425°F (220°C).
  2. Toss the cubed sweet potatoes with olive oil, salt, and pepper in a mixing bowl.
  3. Spread the sweet potatoes on a baking sheet in a single layer.
  4. Roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.
Cook the Chicken
  1. While the sweet potatoes are roasting, preheat a grill or grill pan over medium-high heat.
  2. Brush the chicken breasts with BBQ sauce and place them on the grill.
  3. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
  4. Remove from the grill and let rest for a few minutes before slicing.
Assemble the Bowls
  1. In each bowl, layer cooked quinoa, black beans, corn, roasted sweet potatoes, and sliced BBQ chicken.
  2. Top with cherry tomatoes, avocado slices, and fresh cilantro.
  3. Drizzle additional BBQ sauce if desired and serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 3gFiber: 10gSugar: 8g

Notes

Feel free to customize the toppings with your favorite vegetables or sauces.

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