BBQ Chicken & Sweet Potato Bowl
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 large sweet potato, peeled and cubed
1 red bell pepper, chopped
1/2 red onion, chopped
1 cup broccoli florets
1/4 cup BBQ sauce (your favorite kind)
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream
Instructions:
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sweet potato in a single layer on one side of the prepared baking sheet.
3. In a separate bowl, toss the red bell pepper, red onion, and broccoli florets with the remaining 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the vegetables in a single layer on the other side of the baking sheet.
4. In another bowl, season the chicken breasts with salt and pepper. Place the chicken breasts on the baking sheet amongst the vegetables.
5. Bake for 25-30 minutes, or until the sweet potato is tender and the chicken is cooked through. Internal temperature of the chicken should reach 165°F (74°C).
6. While the sweet potato and chicken are baking, prepare your BBQ sauce. You can use store-bought or make your own.
7. Once the sweet potato, chicken, and vegetables are cooked, remove the baking sheet from the oven. Brush the chicken with BBQ sauce.
8. To assemble the bowls, divide the cooked sweet potato, roasted vegetables, and BBQ chicken evenly among bowls.
9. Garnish with your favorite toppings, such as chopped cilantro, shredded cheddar cheese, or a dollop of sour cream, if desired. Serve immediately and enjoy!