Roasted BBQ Chicken and Sweet Potato Bowls

I’ve been making these BBQ chicken and sweet potato bowls on repeat lately, and I can’t get enough of them! There’s something about tender, shredded chicken tossed in tangy BBQ sauce paired with roasted sweet potatoes that just hits the spot every time. It’s become my go-to weeknight dinner when I want something healthy, filling, and actually exciting to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 80-95 g
• Fat: 28-36 g
• Carbohydrates: 110-130 g

Ingredients

For the sweet potato base:

• 2 large sweet potatoes (diced into 1/2-inch cubes)
• 1 large onion (sliced into 1/2-inch thick wedges)
• 1.5 tbsp olive oil
• 1/2 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp chipotle powder

For the broccoli:

• 1 head of broccoli (cut into small 1-inch florets)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tsp lime juice (for finishing)

For the chicken:

• 1 lb chicken breasts (left whole for shredding as per steps)
• 2/3 cup BBQ sauce
• 1/4 tsp black pepper

Step 1: Prepare Ingredients and Preheat Oven

• 2 large sweet potatoes
• 1 large onion
• 1 head of broccoli
• 1 lb chicken breasts

Preheat your oven to 400°F.

While it heats, dice the sweet potatoes into 1/2-inch cubes, slice the onion into 1/2-inch thick wedges, cut the broccoli into 1-inch florets, and leave the chicken breasts whole.

Having everything prepped and ready before you start cooking will keep the process smooth and efficient.

Step 2: Roast Sweet Potatoes and Onions

• 2 large sweet potatoes
• 1 large onion
• 1.5 tbsp olive oil
• 1/2 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp chipotle powder

On a large baking sheet, toss the diced sweet potatoes and onion wedges with 1.5 tablespoons olive oil, 1/2 teaspoon salt, 3/4 teaspoon garlic powder, and 3/4 teaspoon chipotle powder until evenly coated.

Spread them in an even layer and roast at 400°F for 20 minutes.

The sweet potatoes need a head start to become tender, while the spices will toast slightly and develop deeper flavor.

Step 3: Add Broccoli and Chicken to the Pan

• roasted sweet potatoes and onions from Step 2
• 1 head of broccoli
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 lb chicken breasts
• 1/4 cup BBQ sauce

After 20 minutes, remove the pan from the oven and give the potatoes a quick stir.

Push them to one side of the pan to make room.

On the cleared space, arrange the broccoli florets and toss them with 1 tablespoon olive oil and 1/2 teaspoon salt.

Place the whole chicken breasts on top of the vegetables and coat them with 1/4 cup of the BBQ sauce.

I like to nestle the chicken right in the middle so it steams slightly from the vegetables below while roasting on top.

Step 4: Finish Roasting Until Chicken is Cooked Through

• pan with potatoes, onions, broccoli, and chicken from Step 3

Return the pan to the oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.

The broccoli will become tender with slightly crispy edges, and the vegetables will continue caramelizing.

Everything finishes at the same time, which is the beauty of this one-pan approach.

Step 5: Shred Chicken and Combine with Sauce

• cooked chicken breasts from Step 4
• 1/3 cup BBQ sauce
• 1/4 tsp black pepper

Remove the pan from the oven and transfer the cooked chicken breasts to a cutting board.

Once cooled slightly, shred the chicken using two forks, pulling the meat apart into bite-sized pieces.

Transfer the shredded chicken to a bowl and mix with the remaining 1/3 cup BBQ sauce and 1/4 teaspoon black pepper.

I find shredding the chicken while it's still warm makes it easier to pull apart and helps the sauce adhere better.

Step 6: Assemble and Serve Bowls

• roasted vegetables from Step 4
• BBQ chicken from Step 5
• 1 tsp lime juice

Divide the roasted sweet potatoes, onions, and broccoli from Step 4 among bowls.

Top each bowl with the BBQ-sauced shredded chicken from Step 5.

Finish with a squeeze of fresh lime juice to brighten all the smoky and sweet flavors, then serve immediately while everything is still warm.

Roasted BBQ Chicken and Sweet Potato Bowls

Delicious Roasted BBQ Chicken and Sweet Potato Bowls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 3 servings

Calories: 1125

Ingredients Method

Ingredients

  

For the sweet potato base

• 2 large sweet potatoes (diced into 1/2-inch cubes)
• 1 large onion (sliced into 1/2-inch thick wedges)
• 1.5 tbsp olive oil
• 1/2 tsp salt
• 3/4 tsp garlic powder
• 3/4 tsp chipotle powder

For the broccoli

• 1 head of broccoli (cut into small 1-inch florets)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tsp lime juice (for finishing)

For the chicken

• 1 lb chicken breasts (left whole for shredding as per steps)
• 2/3 cup BBQ sauce
• 1/4 tsp black pepper

Method

 

1. Preheat your oven to 400°F. While it heats, dice the sweet potatoes into 1/2-inch cubes, slice the onion into 1/2-inch thick wedges, cut the broccoli into 1-inch florets, and leave the chicken breasts whole. Having everything prepped and ready before you start cooking will keep the process smooth and efficient.
2. On a large baking sheet, toss the diced sweet potatoes and onion wedges with 1.5 tablespoons olive oil, 1/2 teaspoon salt, 3/4 teaspoon garlic powder, and 3/4 teaspoon chipotle powder until evenly coated. Spread them in an even layer and roast at 400°F for 20 minutes. The sweet potatoes need a head start to become tender, while the spices will toast slightly and develop deeper flavor.
3. After 20 minutes, remove the pan from the oven and give the potatoes a quick stir. Push them to one side of the pan to make room. On the cleared space, arrange the broccoli florets and toss them with 1 tablespoon olive oil and 1/2 teaspoon salt. Place the whole chicken breasts on top of the vegetables and coat them with 1/4 cup of the BBQ sauce. I like to nestle the chicken right in the middle so it steams slightly from the vegetables below while roasting on top.
4. Return the pan to the oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part. The broccoli will become tender with slightly crispy edges, and the vegetables will continue caramelizing. Everything finishes at the same time, which is the beauty of this one-pan approach.
5. Remove the pan from the oven and transfer the cooked chicken breasts to a cutting board. Once cooled slightly, shred the chicken using two forks, pulling the meat apart into bite-sized pieces. Transfer the shredded chicken to a bowl and mix with the remaining 1/3 cup BBQ sauce and 1/4 teaspoon black pepper. I find shredding the chicken while it's still warm makes it easier to pull apart and helps the sauce adhere better.
6. Divide the roasted sweet potatoes, onions, and broccoli from Step 4 among bowls. Top each bowl with the BBQ-sauced shredded chicken from Step 5. Finish with a squeeze of fresh lime juice to brighten all the smoky and sweet flavors, then serve immediately while everything is still warm.