Description
These smoky, tangy bowls combine BBQ chicken, roasted sweet potatoes, and broccoli for a 40g protein-per-serving, keto-friendly meal with bold flavors and easy cleanup. Perfect for meal prepping or weeknight dinners.
Ingredients
600g boneless skinless chicken breast, cut into 1-inch cubes
600g sweet potatoes, peeled and cut into 1/2-inch cubes
2 cups broccoli florets, fresh or frozen
1/2 red onion, sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 cup low-sugar BBQ sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss sweet potatoes, broccoli, and red onion with olive oil, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper.
Spread in a single layer on the baking sheet and roast for 20-25 minutes until tender and golden.
Add chicken cubes to the baking sheet and roast for 10-15 minutes, or until chicken reaches 165°F.
Stir in BBQ sauce, toss to coat, and roast 5 minutes longer.
Serve in bowls with desired toppings.
Notes
Substitute sweet potatoes with butternut squash or broccoli with snap peas for variety.
Add pickled jalapeños or avocado for extra flavor.
Make ahead: Store in airtight containers up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 85mg