Description
Hearty, one-pan bowls filled with smoky BBQ chicken, naturally sweet roasted sweet potatoes, broccoli, and red onions for a high-protein, nutrient-rich meal perfect for weeknights or meal prepping.
Ingredients
2 boneless, skinless chicken breasts
1 medium sweet potato, peeled and cubed
1 head of broccoli, cut into florets
1 red onion, sliced
1 cup BBQ sauce (see note)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper, to taste
2 tablespoons olive oil
Optional: avocado, feta cheese, greens, or cooked quinoa
Instructions
Preheat oven to 400°F (200°C)
In a bowl, mix garlic powder, smoked paprika, cumin, salt, and pepper
Brush olive oil on chicken breasts and coat with seasoning
Place sweet potatoes, broccoli, and red onion on a large baking sheet. Season lightly with salt and pepper
Arrange chicken on the sheet, and drizzle ½ cup BBQ sauce over it
Roast for 20-25 minutes, or until chicken is cooked through and sweet potatoes are caramelized
During the last 5 minutes, drizzle veggies with remaining BBQ sauce
Toss broccoli and onions with a little more BBQ sauce to taste if desired
Divide roasted chicken and vegetables into bowls, and add optional toppings before serving
Notes
Use a halal or non-alcoholic BBQ sauce to adhere to dietary restrictions
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days
For a vegan version, substitute chicken with grilled tofu or chickpeas
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 80mg