Description
A flavorful and wholesome BBQ Chicken & Roasted Sweet Potato Bowl featuring tender shredded BBQ chicken, roasted sweet potatoes, fresh corn, red onion, and creamy avocado, perfect for a quick and nutritious meal.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 1/4 cup BBQ sauce
Vegetables & Toppings
- 2 cups sweet potatoes, cubed
- 1 cup corn kernels
- 1/2 red onion, chopped
- 1 avocado, sliced
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: Spread the cubed sweet potatoes evenly on a baking sheet. Lightly drizzle with oil if desired to enhance browning. Roast for 25 to 30 minutes, flipping halfway through, until they are tender and have a slight golden color.
- Cook the Chicken: While the sweet potatoes roast, cook the chicken breasts by grilling or baking until they reach an internal temperature of 165°F, ensuring they are fully cooked and juicy.
- Shred the Chicken: Allow the cooked chicken breasts to cool slightly, then shred the meat using two forks. Toss the shredded chicken with the BBQ sauce until well coated.
- Assemble the Bowls: Divide the roasted sweet potatoes, BBQ shredded chicken, corn kernels, chopped red onion, and avocado slices evenly between two serving bowls.
- Serve: Serve the bowls immediately for the freshest flavor, or store them in airtight containers for convenient meal prep later.
Notes
- Drizzling olive oil on sweet potatoes before roasting helps achieve a crispier texture.
- Chicken breasts can be grilled, baked, or pan-seared depending on preference.
- Use fresh or frozen corn kernels based on availability.
- For added flavor, consider adding a sprinkle of fresh cilantro or a squeeze of lime juice to the assembled bowls.
- Store leftovers in the refrigerator and consume within 3 days for best quality.
