These BBQ Chicken and Roasted Sweet Potato Bowls are a tasty combo! Juicy chicken drizzled with sweet BBQ sauce pairs perfectly with the soft, creamy sweet potatoes. Yum!
Trust me, the mix of sweet and smoky flavors will have you coming back for seconds. I love adding a sprinkle of fresh herbs on top for a pop of color. So good!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they’re easy to shred. You can swap them for thighs if you want richer flavor, or even use canned jackfruit for a vegetarian option.
BBQ Sauce: Use your favorite BBQ sauce to personalize the flavor. If you’re low on store-bought options, homemade BBQ sauce is easy to make with ketchup, vinegar, and spices. You can also use teriyaki sauce for a different twist.
Sweet Potatoes: These add natural sweetness and substance. If you can’t find sweet potatoes, regular potatoes or butternut squash work nicely too. Each will give a slightly different flavor but will still taste great!
Broccoli: Fresh broccoli florets are perfect here, but feel free to use other veggies like asparagus, green beans, or brussels sprouts. Frozen broccoli can be used too, just make sure to thaw and drain before roasting.
Garnish: Chopped green onions and cilantro add a fresh touch. If you don’t like either, consider parsley or even crumbled feta for some extra flavor.
How Do You Make Sure the Sweet Potatoes Roast Perfectly?
Roasting sweet potatoes until they’re tender and caramelized gives them an amazing flavor. Here’s how to get it just right:
- Start by cutting sweet potatoes into even-sized pieces so they cook uniformly.
- Toss them in olive oil, paprika, garlic powder, salt, and pepper. The oil helps them crisp up.
- Spread them on a baking sheet in a single layer. Overcrowding will steam them instead of roast.
- Stir halfway through roasting to ensure even cooking.
- They’re done when they’re fork-tender and have a beautiful golden-brown color.
BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite brand)
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Broccoli:
- 1 head of broccoli, cut into florets
Optional Garnish:
- Chopped green onions or cilantro
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 25-30 minutes to cook. If you’re using a slow cooker, add 4-6 hours to the cooking time, so it’s perfect for a hands-off dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will make sure it’s nice and hot when your sweet potatoes go in.
2. Season the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Make sure they’re well coated with all the tasty seasonings!
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes. Stir them halfway through to help them cook evenly, until they are tender and slightly caramelized.
4. Cook the Chicken:
While the sweet potatoes are roasting, place the chicken breasts in a slow cooker or a pot. Pour the BBQ sauce over the chicken, ensuring each piece is well coated. If you’re using a slow cooker, cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and easy to shred. For a pot on the stove, simmer on low heat for 20-30 minutes until it’s cooked through.
5. Shred the Chicken:
Once the chicken is cooked, use two forks to shred it into bite-sized pieces. Mix it well with the BBQ sauce to get it all flavorful!
6. Add the Broccoli:
In the last 15 minutes of roasting the sweet potatoes, add the broccoli florets to the baking sheet. Let them roast along with the sweet potatoes until they’re tender and just slightly crispy.
7. Assemble the Bowls:
Now it’s time to put everything together! Divide the roasted sweet potatoes and broccoli among individual serving bowls. Top each bowl with a generous portion of the BBQ chicken.
8. Optional Garnish:
If you’d like, sprinkle some chopped green onions or cilantro on top for a fresh finish. Now, your BBQ Chicken and Roasted Sweet Potato Bowls are ready to enjoy!
Dig in and savor every bite of this tasty meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! However, it’s crucial to fully thaw it first to ensure even cooking. You can thaw frozen chicken overnight in the fridge or quickly by placing it in a sealed plastic bag and submerging it in cold water for about an hour. After thawing, pat dry before adding to the slow cooker or pot.
What Can I Substitute for Sweet Potatoes?
If you don’t have sweet potatoes, you can substitute them with regular potatoes, but keep in mind they will have a different flavor and texture. You could also use butternut squash for a similar sweetness and consistency. Just adjust the cooking time if necessary, as different vegetables may roast at different rates.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to separate the chicken, sweet potatoes, and broccoli if you prefer them that way. To reheat, you can gently warm them in the microwave or the oven until heated through.
Can I Make This Recipe in Advance?
Absolutely! You can prepare the BBQ chicken a day ahead and store it in the fridge. Just assemble the bowls when you’re ready to serve. Roasted sweet potatoes and broccoli can also be reheated successfully. Just remember to put them back in the oven for a few minutes to regain some crispiness!
