Description
A vibrant, healthy meal combining tender BBQ chicken with crispy roasted sweet potatoes and zesty toppings. This smoky, sweet, and savory one-pan dish is easy to make and perfect for satisfying weeknight dinners or meal prepping.
Ingredients
2 boneless chicken breasts
1 ½ cups sweet potato, peeled and cubed
¼ cup olive oil
1 cup BBQ sauce (no alcohol)
½ cup black beans, canned and drained
½ cup corn kernels, fresh or canned
½ avocado, sliced
¼ cup pickled jalapeños
Juice of 1 lime
¼ cup chopped cilantro
¼ cup shredded cheddar cheese (optional)
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a bowl, toss sweet potato cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet
Roast the sweet potatoes for 25–30 minutes, until tender and golden
While the sweet potatoes roast, season chicken breasts with salt and pepper
Heat a skillet over medium heat and cook the chicken until browned and almost cooked through, about 4–5 minutes per side
Transfer chicken to oven and continue roasting for another 10 minutes or until fully cooked
Drizzle BBQ sauce over the chicken during the last 5 minutes of baking
In a serving bowl or on a plate, layer the roasted sweet potatoes, black beans, and corn
Top with BBQ chicken, avocado slices, pickled jalapeños, lime juice, cilantro, and cheese if using
Serve warm
Notes
For a vegan option, substitute chicken with plant-based chicken and use dairy-free cheese and BBQ sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For meal prep, roast all components in advance and assemble fresh before serving
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roasting and Skillet Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg