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Smoky BBQ Chicken & Roasted Sweet Potato Veggie Bowls

These Smoky BBQ Chicken & Roasted Sweet Potato Veggie Bowls serve as a deliciously nutritious and simple dinner option that packs bold flavors with every bite. Perfect for meal prepping or as a quick weeknight meal, this easy sheet pan recipe will be a favorite in no time.
2
50 min
TOTAL TIME
422
CALORIES
$1.68
PER SERVING
Smoky BBQ Chicken & Roasted Sweet Potato Veggie Bowls
Ingredients
10 INGREDIENTS
4 SERVINGS
Olive Oil
2 tbsp olive oil
Sweet Potatoes
2 medium sweet potatoes
Yellow Onion
1 large yellow onion
Salt
1/2 tsp salt
Smoked Paprika
1/2 tsp smoked paprika
Broccoli
1 head broccoli
Bbq Sauce
1/2 cup bbq sauce
Garlic Powder
1/2 tsp garlic powder
Baby Spinach
2 cups baby spinach
Boneless Skinless Chicken Breasts
1 lb boneless skinless chicken breasts
Directions
13 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 400°F.
2
Peel and chop the sweet potatoes into 1/2 inch chunks.
3
Chop the onion into 1 inch pieces, and place both the sweet potatoes and onions on a lined sheet pan.
4
Toss the sweet potatoes and onions with olive oil, salt, garlic powder, and smoked paprika until well combined.
5
Bake at 400°F for 20 minutes.
6
Toss the sweet potatoes, and push them to one side of the pan.
7
Cut the broccoli into florets and toss them with olive oil and salt before adding to the sheet pan.
8
Place the chicken breasts on the sheet pan and brush them with 1/4 cup BBQ sauce.
9
Bake for an additional 15-20 minutes at 400°F, or until the chicken is cooked through.
10
Remove the pan from the oven and shred the chicken breasts using two forks.
11
Toss the shredded chicken with the remaining BBQ sauce.
12
Divide and arrange the baby spinach, roasted sweet potatoes, onions, and broccoli among bowls.
13
Top each bowl with shredded BBQ chicken and serve immediately.
Health Info
Macros
35g
CARBS
18g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE