Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic choice—they’re juicier and more forgiving if you cook them a few minutes longer. Just be aware they may need a little more oven time to cook through.

What’s the best BBQ sauce to use?

Go with whatever you love most! Sweet and tangy, smoky, spicy—anything goes. Homemade is great, but store-bought is perfectly fine for weeknights. If you’re watching sugar, look for a lower-sugar variety.

How do I make this recipe vegetarian or vegan?

Easily done—swap the chicken for drained and rinsed canned chickpeas or cubes of pressed tofu tossed with BBQ sauce. Bake as directed, and the rest of the recipe stays the same. Make sure the sauce is plant-based.

Can I prep anything ahead of time?

Yes! Chop the veggies and even marinate the chicken in BBQ sauce a day ahead. Store prepped components in the fridge until you’re ready to roast. The whole meal comes together in a snap!

BBQ Chicken & Roasted Sweet Potato Bowls Recipe

Description

This BBQ Chicken & Roasted Sweet Potato Bowl recipe is a delicious and nutritious meal, featuring tender BBQ chicken, roasted sweet potatoes, broccoli, and onion, all cooked on a single sheet pan. It’s perfect for meal prep or a healthy dinner, packed with vibrant flavors and wholesome ingredients.

Ingredients

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For the Roasted Sweet Potatoes & Onions

2 medium sweet potatoes, peeled and chopped into 1/2” chunks
1 large yellow onion, chopped into 1 inch pieces
1 Tablespoon olive oil
1/4 teaspoon salt (divided use)
1/2 teaspoon garlic powder
1/2 teaspoon chipotle powder or chili powder

For the Roasted Broccoli

1 medium head broccoli, cut into florets
1 Tablespoon olive oil
1/4 teaspoon salt

For the BBQ Chicken

1 pound boneless skinless chicken breasts
1/2 cup BBQ sauce (divided)

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Instructions

Preheat the Oven – Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
Prepare Sweet Potatoes & Onions – Peel and chop the sweet potatoes into 1/2 inch chunks and dice the yellow onion into 1 inch pieces. Place both onto the prepared sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, garlic powder, and chipotle (or chili) powder. Toss until everything is evenly coated, then arrange in a single even layer. Bake for 20 minutes.
Add Broccoli & Chicken – After 20 minutes, toss the sweet potatoes and onions and push them to one side of the pan. Add the broccoli florets to the empty side and toss with 1 tablespoon olive oil and 1/4 teaspoon salt. Place the chicken breasts on the pan with the vegetables and brush with 1/4 cup of the BBQ sauce.
Finish Roasting – Return the pan to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender.
Shred Chicken & Serve – Remove the pan from the oven. Using two forks, shred the chicken breasts directly on the pan. Pour the remaining 1/4 cup BBQ sauce over the shredded chicken and toss to coat. Divide the chicken and vegetables among 3 bowls and serve immediately.

Notes

Swap chipotle for chili powder for a milder spice.
Use your favorite BBQ sauce for a personalized flavor.
Leftovers store well in the fridge for up to 3 days, making this great for meal prep.
Add other veggies like bell peppers or cauliflower if desired.

Nutrition

Serving Size: 1 bowl (1/3 of recipe)
Calories: 410
Sugar: 16g
Sodium: 720mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 7g
Protein: 29g
Cholesterol: 75mg