BBQ Chicken Bowls with Roasted Sweet Potatoes (Print-Friendly Version)

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.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 pound boneless skinless chicken breasts (about 2 large breasts)

02 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes

03 - 2 tablespoons olive oil, divided use

04 - ½ teaspoon salt

05 - ½ teaspoon black pepper

06 - ½ teaspoon paprika

07 - ½ teaspoon garlic powder

08 - ½ cup BBQ sauce, plus more for drizzling if desired

→ Optional Toppings

09 - 1 avocado, diced

10 - ½ cup canned corn, drained

11 - ½ cup black beans, rinsed and drained

12 - ¼ cup diced red onion

13 - 2 tablespoons chopped fresh cilantro

14 - ¼ cup shredded cheese (cheddar or Monterey Jack)

15 - 2 tablespoons sliced green onions

# How to Make It:

01 - 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.

02 - 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.

03 - 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.

04 - 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.

# Extra Suggestions:

01 - Use one tablespoon to coat the sweet potatoes and the other in the chicken skillet.

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