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Healthy BBQ Chicken Sweet Potato Bowls - A Balanced, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
  • BBQ sauce: 1/2 to 3/4 cup (look for lower-sugar or no-added-sugar if preferred)
  • Sweet potatoes: 2 large, peeled and cubed (about 1-inch pieces)
  • Olive oil or avocado oil: 2–3 tablespoons
  • Smoked paprika: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1/2 teaspoon
  • Salt and black pepper: to taste
  • Coleslaw mix: 3 cups (bagged cabbage and carrots or thinly sliced fresh)
  • Green onions: 2, thinly sliced
  • Cilantro: Small handful, chopped (optional)
  • Canned corn or fresh kernels: 1 cup, drained (optional but tasty)
  • Greek yogurt: 1/2 cup (for the drizzle)
  • Lime juice: 1–2 tablespoons
  • Honey or maple syrup: 1 teaspoon (optional, for the drizzle)
  • Hot sauce or chipotle chili powder: to taste (optional)
  • Cooked grains: 2 cups cooked brown rice, quinoa, or cauliflower rice (optional base)
  • Avocado: 1, sliced (optional)

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line two sheet pans with parchment for easy cleanup. Pat the chicken dry with paper towels.
  2. Season the sweet potatoes: Toss the cubes with 1–2 tablespoons oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread evenly on one sheet pan.
  3. Roast the sweet potatoes: Bake for 25–30 minutes, flipping halfway, until tender and edges are caramelized. They should be lightly crisp on the outside and soft inside.
  4. Prepare the chicken: Season with salt and pepper. Brush 1/4 cup BBQ sauce over both sides. Place on the second sheet pan.
  5. Roast the chicken: Bake for 16–20 minutes, depending on thickness, until internal temperature reaches 165°F (74°C). Brush with a little more BBQ sauce in the last 5 minutes for a glossy finish.
  6. Rest and slice: Let the chicken rest 5–10 minutes, then slice or shred into bite-size pieces. Toss with another spoonful of BBQ sauce if you like it saucy.
  7. Make the creamy drizzle: In a small bowl, mix Greek yogurt, lime juice, a pinch of salt, and honey if using. Add hot sauce or chipotle for heat. Thin with a splash of water until it’s drizzleable.
  8. Prep the fresh toppings: In a bowl, combine coleslaw mix with a squeeze of lime and a pinch of salt. Toss in green onions, cilantro, and corn if using.
  9. Assemble the bowls: Add a scoop of grains (if using). Top with roasted sweet potatoes, BBQ chicken, and a handful of slaw. Add avocado slices. Drizzle generously with the yogurt sauce. Finish with extra BBQ sauce if desired.
  10. Serve: Garnish with more cilantro or green onions. Serve warm with lime wedges.