It is Monday morning and your fridge is empty. You need a lunch that keeps you full all day. This BBQ chicken sweet potato bowl is the answer you need right now.
This recipe is perfect for a healthy reset after a busy weekend. It delivers fresh flavors and plenty of protein in every single bite. You will love how simple it is to put together.
Why You’ll Love This Recipe
This bowl is a total lifesaver for busy families. It is budget-friendly and uses simple pantry staples you likely already have. The combination of sweet and smoky flavors is truly satisfying.
You get a complete, balanced meal in one convenient container. It is naturally gluten-free and packed with nutrient-dense vegetables. Your kids will even love the familiar BBQ taste.
Simple Method
Roasting everything on sheet pans makes this recipe incredibly easy. You just chop, season, and let the oven do the hard work. Even beginners can master this meal with total confidence.
The chicken stays juicy while the potatoes get perfectly tender. Cleanup is a breeze since you only use a few dishes. You will feel like a meal prep pro in no time.
Ingredients You’ll Need
Fresh produce and a few spice cabinet favorites make this dish shine.
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 1 lb boneless skinless chicken breasts
- 1/2 cup low-sugar BBQ sauce
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Step-by-Step Directions
- Preheat oven to 400°F (204°C).
- Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a large rimmed baking sheet.
- Season chicken breasts with remaining olive oil, garlic powder, and smoked paprika.
- Place chicken on a separate baking sheet or the same sheet if space permits.
- Roast for 25 to 30 minutes until sweet potatoes are fork-tender and chicken reaches 165°F (74°C).
- Remove from oven and allow chicken to rest for 5 minutes before shredding with two forks.
- In a medium bowl, combine shredded chicken with BBQ sauce until evenly coated.
- Divide roasted sweet potatoes, BBQ chicken, black beans, and corn into four meal-prep containers or bowls.
- Top each bowl with diced red onion and fresh cilantro.
Best Ways to Enjoy It
Serve these bowls warm for a cozy and satisfying dinner. You can also add a slice of fresh avocado on top. A squeeze of lime juice adds a bright, zesty finish.
Pack these into glass containers for easy weekday lunches. They look beautiful and stay fresh for days. Enjoy them at your desk or on the go.
Storage & Reheating
Store your assembled bowls in the fridge for up to four days. Keep the cilantro and onion separate if you prefer them fresh. This helps maintain the best texture and flavor.
Reheat in the microwave for about two minutes until warmed through. You can also freeze the chicken and potatoes for later. Just thaw them in the fridge overnight before eating.
Tips for Best Results
- Don’t skip resting the chicken for five minutes before shredding.
- Cut sweet potatoes into uniform cubes for even cooking.
- Use a low-sugar BBQ sauce to keep it extra healthy.
- Spread potatoes in a single layer so they roast properly.
- Make the chicken ahead of time to save even more minutes.
- Add a pinch of extra salt just before serving for flavor.
Ways to Switch It Up
- Swap sweet potatoes for roasted butternut squash in the fall.
- Add pickled jalapeños for a spicy little kick.
- Use rotisserie chicken to make this even faster on weeknights.
- Try a honey mustard sauce instead of BBQ for variety.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and shred easily after roasting. Just ensure they reach the proper internal temperature.
How do I keep the potatoes from getting soggy?
Make sure you do not crowd the baking sheet. Use two sheets if you need more space for air. This ensures the potatoes roast instead of steaming.
I hope this simple bowl makes your busy week feel much easier. It is a delicious way to nourish your body and soul. Happy cooking!
— Katie Wood
Ingredients
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 1 lb boneless skinless chicken breasts
- 1/2 cup low -sugar BBQ sauce
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 400°F (204°C).
- Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a large rimmed baking sheet.
- Season chicken breasts with remaining olive oil, garlic powder, and smoked paprika.
- Place chicken on a separate baking sheet or the same sheet if space permits.
- Roast for 25 to 30 minutes until sweet potatoes are fork-tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and allow chicken to rest for 5 minutes before shredding with two forks.
- In a medium bowl, combine shredded chicken with BBQ sauce until evenly coated.
- Divide roasted sweet potatoes, BBQ chicken, black beans, and corn into four meal-prep containers or bowls.
- Top each bowl with diced red onion and fresh cilantro.
