Hearty BBQ Chicken Roasted Sweet Potato Bowls (Print Version)

BBQ Chicken Roasted Sweet Potato Bowls: your perfect weeknight meal! Enjoy smoky chicken, sweet potatoes, & fresh greens. Easy & delicious.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check BBQ sauce)

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
02 - 2 large sweet potatoes, peeled and cubed (1-inch pieces)
03 - 1 red onion, sliced into wedges

→ Flavor Builders

04 - 2 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1/2 tsp salt (plus more to taste)
08 - 1/4 tsp black pepper (plus more to taste)
09 - 1/2 cup BBQ sauce (your favorite kind)

→ Fresh Fixings

10 - 4 cups fresh spinach or mixed greens

→ Finishing Drizzle & Toppings (Optional)

11 - Extra BBQ sauce, for serving
12 - 1/4 cup fresh cilantro, chopped
13 - 1 avocado, sliced or diced

# Instructions:

01 - Alright, first things first! Preheat your oven to 400°F (200°C). Grab those sweet potatoes and red onion. Peel and cube the sweet potatoes into roughly 1-inch pieces – try to keep them uniform so they cook evenly, which is something I learned the hard way after some were mushy and others hard! Slice the red onion into wedges. Toss them both on a large baking sheet with a good drizzle of olive oil, smoked paprika, garlic powder, salt, and pepper. Give it all a good mix right on the pan; your hands are your best tools here! Make sure everything is in a single layer for maximum crispiness.
02 - Pop that baking sheet into your preheated oven. Let those sweet potatoes and onions roast for about 15 minutes. This gives them a head start on getting tender and slightly caramelized. While they’re doing their thing, your kitchen will start smelling amazing – that sweet potato and onion aroma is just lovely. This step is crucial for the texture of your roasted sweet potatoes, so don't rush it!
03 - While the veggies are roasting, grab your chicken breasts. Slice them into 1-inch thick strips or cubes. In a medium bowl, toss the chicken with about half of your favorite BBQ sauce, a little more smoked paprika, salt, and pepper. Make sure every piece is nicely coated. I always get a little messy here, honestly, but it’s part of the fun! This ensures the chicken is packed with flavor and ready to mingle with the roasted veggies.
04 - After the 15 minutes are up for the veggies, pull the baking sheet out of the oven. Carefully push the roasted sweet potatoes and onions to one side of the pan. Now, spread your BBQ-coated chicken in a single layer on the other side. This is where the magic really starts happening. You want everything to have space to roast, not steam.
05 - Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the sweet potatoes are fork-tender and slightly browned. Give everything a gentle stir halfway through this second roast to ensure even cooking and caramelization. You'll see the chicken getting beautifully glazed and the sweet potatoes turning golden – it's a sight to behold!
06 - Once everything is perfectly cooked, pull the pan out. Divide your fresh spinach or mixed greens among your serving bowls. Top the greens with the warm BBQ chicken, roasted sweet potatoes, and onions. Drizzle with a little more BBQ sauce if you like (I always do!), and add any optional toppings like fresh cilantro or sliced avocado. The warmth of the roasted ingredients will slightly wilt the greens, creating a wonderfully balanced bowl. Enjoy your delicious bowls immediately!

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overcrowd your baking sheet for roasting, or things will steam instead of crisp up!
02 - Storage advice that actually works from my kitchen trials: Keep cooked chicken and sweet potatoes separate from fresh greens in the fridge to avoid soggy spinach.
03 - Substitution I've tried that worked surprisingly well: Butternut squash can be a good sweet potato swap, though it has a different flavor profile.
04 - Serving suggestion that makes this dish extra special: A dollop of cool sour cream or a sprinkle of crumbled feta adds a lovely tangy contrast.

# Tools You'll Need:

01 - Large baking sheet
02 - large mixing bowl
03 - measuring cups and spoons
04 - chef's knife
05 - cutting board

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 18-25g
Total Carbohydrate: 40-50g
Protein: 35-45g

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