Go Back

BBQ Chicken and Sweet Potato Bowls

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, American-Inspired
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes about 1½ pounds / 680 g, peeled if desired and diced into small cubes
  • 1 medium yellow onion about 150 g, diced
  • 2 cups broccoli florets about 200–250 g, fresh or frozen
  • 2 boneless skinless chicken breasts (about 1 pound ), cut into bite-sized pieces
  • ½ cup 120 ml barbecue sauce, divided
  • ¼ cup 60 ml for cooking the chicken
  • ¼ cup 60 ml for drizzling over the finished bowls
  • 2 tablespoons olive oil divided
  • ½ teaspoon salt or to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder

Method
 

Preheat.
  1. Set your oven to 400°F.
Prep and roast the vegetables.
  1. Peel and chop the sweet potatoes into roughly half-inch chunks they don't need to be perfect, just similar enough in size to cook evenly. Chop the onion into bigger pieces, about an inch or so. Add both to a lined sheet pan, drizzle with olive oil, season with salt, garlic powder, and chili powder, and toss to coat. Spread everything into a single layer and roast for 20 minutes.
Add the broccoli and chicken.
  1. Pull the pan out, toss the sweet potatoes and onions, and push them to one side to make room. Add the broccoli to the empty side with a little olive oil and salt. Lay the chicken breasts on the pan and brush them with about a quarter cup of the barbecue sauce.
Finish roasting.
  1. Back in the oven for another 15 to 20 minutes, until the chicken is cooked through. I usually check at 15 minutes and adjust from there depending on how thick the breasts are.
Shred and sauce the chicken.
  1. Once everything's done, pull the chicken off the pan and shred it with two forks. Toss the shredded chicken with the remaining quarter cup of barbecue sauce. This second coating is what actually makes the dish don't skip it.
Assemble.
  1. Scoop everything into a bowl and you're done.
    2. Always toss the shredded chicken in the second half of the barbecue sauce after it's off the heat. Basting it once isn't the same as that final toss
    Check the chicken at the 15-minute mark rather than waiting the full 20, since thickness varies a lot between breasts and overcooked chicken shreds dry.