Pin
Roasted sweet potato cubes form the base of these barbecue chicken bowls, with beans, corn, avocado and cheese added at serving. The oil is divided between the potato tray and chicken skillet. Keep the cool toppings separate if preparing portions for another day.
Use one tablespoon to coat the sweet potatoes and the other in the chicken skillet. Divide the listed salt and pepper between the potatoes and chicken to taste rather than adding a second unmeasured full dose. Paprika and garlic powder season the potatoes.
Ingredient amounts and preparation
- Set out: 1 pound boneless skinless chicken breasts (about 2 large breasts)
- Set out: 2 medium sweet potatoes, peeled and diced into ½-inch cubes; 2 tablespoons olive oil, divided use
- Set out: ½ teaspoon salt; ½ teaspoon black pepper
- Set out: ½ teaspoon paprika; ½ teaspoon garlic powder
- Set out: ½ cup BBQ sauce, plus more for drizzling if desired; 1 avocado, diced
- Set out: ½ cup canned corn, drained; ½ cup black beans, rinsed and drained
- Set out: ¼ cup diced red onion; 2 tablespoons chopped fresh cilantro
- Set out: ¼ cup shredded cheese (cheddar or Monterey Jack); 2 tablespoons sliced green onions
Cooking sequence and doneness
- Stage 1
- Heat the oven to 400°F. Toss half-inch sweet potato cubes with one tablespoon of oil, paprika, garlic powder and a portion of the salt and pepper.
- Stage 2
- Spread on a tray and roast about twenty-five to thirty minutes, turning halfway and checking the centers are tender. Season the chicken with the remaining salt and pepper to taste. Heat the remaining tablespoon of oil in a skillet over medium heat.
- Stage 3
- Cook the chicken, turning, until its thickest part reaches 165°F; six to seven minutes per side is only a starting estimate. Rest briefly on a clean board, then slice or shred.
- Stage 4
- Warm the barbecue sauce separately and toss it with the cooked chicken. Divide potatoes among bowls and add chicken, drained corn and beans. Finish with avocado, red onion, cilantro, shredded cheese and green onions and serve.
Small, evenly cut cubes can soften while the chicken cooks. Spread them in one layer and turn partway through roasting. A dark exterior with a hard center means they need more time; check with a knife rather than judging by color alone.
When should barbecue sauce be added?
Cook the chicken first, check its thickest part reaches 165°F and let it rest briefly. Slice or shred it on a clean board, then toss with warm barbecue sauce. This keeps the sauce’s sugar from scorching during the sear. The formula uses ready-to-eat canned beans and corn, drained well. They can be served cool with the other toppings or warmed separately. Do not substitute dried beans without fully cooking them under a separate method.
How should a bowl be packed for later?
Cool the cooked chicken and potatoes promptly in shallow containers. Pack avocado, herbs, onion and dressing separately, then reheat the hot components to 165°F before adding the cold ones. Use the earliest storage deadline of any ingredient already opened or cooked.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Grilled Chicken and Sweet Potato Bowls with Tahini Dressing or BBQ Ranch Chicken Pasta Casserole. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F for poultry, including ground chicken and turkey. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Where do the two tablespoons of oil go?
Use one tablespoon to coat the sweet potatoes and the other in the chicken skillet. Divide the listed salt and pepper between the potatoes and chicken to taste rather than adding a second unmeasured full dose.
- Why use half-inch potato cubes?
Small, evenly cut cubes can soften while the chicken cooks. Spread them in one layer and turn partway through roasting.
- When should barbecue sauce be added?
Cook the chicken first, check its thickest part reaches 165°F and let it rest briefly. Slice or shred it on a clean board, then toss with warm barbecue sauce.
- Do the beans and corn need cooking?
The formula uses ready-to-eat canned beans and corn, drained well. They can be served cool with the other toppings or warmed separately.
- How should a bowl be packed for later?
Cool the cooked chicken and potatoes promptly in shallow containers. Pack avocado, herbs, onion and dressing separately, then reheat the hot components to 165°F before adding the cold ones.