Can I use pre-cooked or rotisserie chicken?

Absolutely! Just shred the cooked chicken, toss it with BBQ sauce, and warm it in the oven for a few minutes alongside the roasting veggies. This shortcut makes dinner even faster.

What if I don’t have chipotle or chili powder?

No worries—you can use smoked paprika, a pinch of cayenne, or even regular paprika. The goal is to add a bit of smoky warmth to the veggies.

How do I keep the chicken from drying out?

Be careful not to overbake; check for doneness as soon as the chicken is cooked through. Letting it rest before shredding helps retain those juices.

Can I prepare the vegetables in advance?

Yes! Chop and season the veggies up to a day ahead. Store them in the fridge so you can dump, roast, and go when ready.

BBQ Chicken & Roasted Sweet Potato Bowls Recipe

Description

BBQ Chicken & Roasted Sweet Potato Bowls are a wholesome, family-friendly meal featuring juicy BBQ-glazed chicken, perfectly roasted sweet potatoes, caramelized onions, and crisp broccoli. This easy one-pan dish is packed with flavor, nutrients, and convenient for both weeknights and meal prep.

Ingredients

Units Scale

For the Roasted Sweet Potatoes & Onion

2 medium sweet potatoes, peeled and cut into 1/2” chunks
1 large yellow onion, chopped into 1-inch pieces
1 Tablespoon olive oil
1/4 teaspoon salt (divided for sweet potatoes and chicken)
1/2 teaspoon garlic powder
1/2 teaspoon chipotle powder or chili powder

For the Roasted Broccoli

1 medium head broccoli, cut into florets
1 Tablespoon olive oil
1/4 teaspoon salt

For the BBQ Chicken

1 pound boneless skinless chicken breasts
1/2 cup BBQ sauce (divided)

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Instructions

Preheat the Oven – Preheat your oven to 400°F (200°C) to ensure it is ready for roasting all the components evenly.
Prepare Sweet Potatoes and Onion – Peel and chop the sweet potatoes into 1/2-inch chunks, and chop the onion into 1-inch pieces. Place both on a lined sheet pan, drizzle with 1 tablespoon olive oil, add 1/4 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon chipotle or chili powder. Toss well to coat all the vegetables evenly.
First Bake – Roast Sweet Potatoes & Onion – Spread the seasoned vegetables out on the pan in a single layer and bake at 400°F for 20 minutes until sweet potatoes start to soften and brown at the edges.
Add Broccoli & Chicken – After 20 minutes, toss the sweet potatoes and onions together and push to one side of the pan. Add the broccoli florets to the cleared area, drizzle with 1 tablespoon olive oil, and sprinkle 1/4 teaspoon salt. Place chicken breasts on the pan and brush with 1/4 cup BBQ sauce.
Finish Roasting – Return the sheet pan to the oven and bake for an additional 15-20 minutes, or until the chicken breasts are fully cooked and vegetables are tender. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Shred the Chicken – Remove the pan from the oven. Using two forks, shred the chicken breasts directly on the pan. Toss the shredded chicken with the remaining 1/4 cup BBQ sauce for maximum flavor.
Assemble and Serve – Divide the BBQ chicken, roasted sweet potatoes, onions, and broccoli between three bowls. Serve immediately while warm.

Notes

You can use your favorite BBQ sauce—smoky, spicy, or sweet to customize the flavor.
For added spice, increase the chipotle or chili powder.
Substitute other veggies, like cauliflower or bell peppers, if you wish.
This recipe is meal-prep friendly and stores well in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 524 kcal
Sugar: 24 g
Sodium: 1040 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 51 g
Cholesterol: 129 mg