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BBQ Chicken Sweet Potato Bowls - A Comforting, Balanced Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1.5 pounds boneless, skinless chicken breasts or thighs (thin-sliced cooks fastest)
  • 1 cup BBQ sauce (choose your favorite; add more for saucier bowls)
  • 2 cups shredded cabbage or coleslaw mix
  • 1 small carrot, grated (optional if your slaw mix is plain)
  • 2 green onions, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon mayonnaise or Greek yogurt (for a light slaw dressing)
  • 1 avocado, sliced or diced (optional)
  • Ranch dressing or lime crema, for drizzling (optional)
  • Fresh cilantro, chopped (optional garnish)

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.
  2. Prep the sweet potatoes: Toss cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread in a single layer on the sheet pan.
  3. Roast the sweet potatoes: Bake for 15 minutes. Give them a quick stir halfway if you like extra browning.
  4. Season the chicken: Pat dry and rub with the remaining 1 tablespoon olive oil, plus a pinch of salt and pepper. If the breasts are thick, slice them in half horizontally for faster, juicier cooking.
  5. Add the chicken to the pan: After the potatoes have roasted 15 minutes, push them to one side. Place the chicken on the empty half of the pan. Return to the oven for 10–15 minutes, depending on thickness.
  6. Check for doneness: The chicken is done when it hits 165°F (74°C) in the thickest part or the juices run clear. Remove the pan from the oven.
  7. Sauce the chicken: Slice or shred the chicken and toss with BBQ sauce in a bowl. Use enough to coat generously. Tip: Warm the BBQ sauce in the microwave for 20–30 seconds to help it cling.
  8. Make the quick slaw: In a large bowl, whisk apple cider vinegar, honey, and mayonnaise or Greek yogurt with a pinch of salt and pepper. Add cabbage, grated carrot, and green onions. Toss to coat. Taste and adjust acidity or sweetness.
  9. Assemble the bowls: Spoon roasted sweet potatoes into bowls. Top with BBQ chicken, a handful of slaw, avocado slices, and a drizzle of ranch or lime crema. Finish with fresh cilantro if you like.
  10. Serve immediately: Offer extra BBQ sauce on the side for saucy eaters.