These BBQ Chicken and Roasted Sweet Potato Bowls are a tasty way to enjoy dinner! Juicy chicken smothered in BBQ sauce pairs perfectly with sweet, fluffy roasted sweet potatoes.
It’s like a party in a bowl! I love adding some fresh veggies on top for crunch. Super easy to whip up, and cleanup is a breeze—just toss everything together and yum!
Ingredients & Substitutions
Chicken: Boneless, skinless breasts are easy to work with. If you prefer, you can use thighs for more flavor and juiciness. Additionally, rotisserie chicken is a great shortcut if you’re short on time.
BBQ Sauce: Choose your favorite BBQ sauce, whether it’s sweet, tangy, or spicy. You can even make your own if you’re feeling adventurous! For a lighter option, try a low-sugar BBQ sauce, or go for a mustard-based sauce for something different.
Sweet Potatoes: These are the star of the dish, but if you’re not a fan, you can swap them for regular potatoes, butternut squash, or even cauliflower! Just adjust cooking times, as they may roast differently.
Broccoli: Fresh broccoli is delicious here, but feel free to use green beans or asparagus if you like. They roast beautifully too and add a nice crunch!
How Can I Make Sure My Sweet Potatoes are Perfectly Roasted?
Roasting sweet potatoes can be easy, but getting them just right is key. Start by cutting them into even-sized cubes so they cook uniformly. Tossing them with olive oil and spices helps in developing that lovely crispy texture.
- Ensure your oven is preheated to 425°F (220°C). A hot oven gives them that caramelization without making them mushy.
- Spread the sweet potatoes in a single layer on the baking sheet. This helps them roast rather than steam.
- Don’t forget to flip them halfway through cooking for even browning.
What’s theBest Way to Shred Chicken?
Shredding cooked chicken can be a bit messy if you’re not prepared. Here’s how to do it easily! When your chicken is cooked and ready, let it cool just a bit so it’s manageable but not cold. Use two forks to pull the chicken apart. It should fall apart easily if cooked right.
- Start at the thickest part and pull the meat away until you’ve shredded all the chicken.
- Once shredded, mix it back into the sauce for extra flavor.
How to Make BBQ Chicken and Roasted Sweet Potato Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup BBQ sauce (your choice)
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Broccoli:
- 2 cups broccoli florets
- Olive oil for drizzling
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then you’ll need 25-30 minutes to roast the sweet potatoes and about 4-6 hours to cook the chicken in a slow cooker. The total time is around 4-6 hours, mostly hands-off while your chicken cooks. Perfect for a busy day!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 425°F (220°C). This will get it nice and hot for roasting those sweet potatoes!
2. Prepare the Sweet Potatoes:
In a large mixing bowl, combine the cubed sweet potatoes with the olive oil, paprika, garlic powder, salt, and pepper. Use your hands or a spoon to toss everything together until the sweet potatoes are well coated with the seasonings.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes out in a single layer on a baking sheet. Roast them in the preheated oven for about 25-30 minutes. Be sure to flip them halfway through so they get nicely caramelized and tender!
4. Cook the Chicken:
While the sweet potatoes are roasting, grab your slow cooker. Place the chicken breasts inside and pour the BBQ sauce over them. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and can be easily shredded.
5. Shred the Chicken:
Once the chicken is done, take it out of the slow cooker. Use two forks to shred it into bite-sized pieces. Mix the shredded chicken back with any BBQ sauce left in the slow cooker for some extra flavor!
6. Roast the Broccoli:
With about 10 minutes left on your sweet potatoes, toss the broccoli florets onto the baking sheet with the sweet potatoes. Drizzle a little olive oil over the broccoli and season with salt and pepper. Roast until the broccoli is tender and has a bit of crispness.
7. Assemble Your Bowls:
Now for the fun part! Grab your serving bowls and place a generous serving of roasted sweet potatoes and broccoli on one side. Top it off with the BBQ chicken on the other side. Don’t forget to sprinkle fresh parsley on top for a lovely garnish before serving. Enjoy your delicious BBQ Chicken and Roasted Sweet Potato Bowls!
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs will work wonderfully in this recipe. They have a bit more fat, which can make the chicken even more flavorful and juicy. Just be sure to adjust the cooking time slightly if needed; thighs may require a bit longer to reach the desired tenderness.
What if I Don’t Have a Slow Cooker?
No problem! You can easily cook the chicken on the stovetop. Simply heat a skillet over medium heat, add the chicken and BBQ sauce, cover, and cook for about 20-25 minutes, flipping halfway through, until the chicken is cooked through and easily shredded. Just keep an eye on the heat to prevent sticking!
Can I Make This Recipe Vegan?
How Do I Store Leftover Bowls?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave the bowl until warmed through, or reheat quickly in a skillet. For best results, keep the chicken, sweet potatoes, and broccoli in separate containers to maintain their textures.
