Ingredients
Scale
- For the BBQ Chicken
- 1 1/2 lbs boneless, skinless chicken breast
- 1/2 cup low-sugar BBQ sauce
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- For the Sweet Potatoes
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt, to taste
- Bowl Add-Ins
- 1 cup cooked brown rice or quinoa (optional)
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- Fresh cilantro
- Creamy Drizzle
- 1/2 cup Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon BBQ sauce
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, paprika, and salt. Spread on a baking sheet and roast for 20–25 minutes until tender.
- Season chicken with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken for 6–7 minutes per side until fully cooked (165°F internal temperature).
- Brush BBQ sauce over chicken during the last 2–3 minutes. Let rest, then slice.
- Whisk together Greek yogurt, lime juice, BBQ sauce, and salt to make the drizzle.
- Assemble bowls with rice or quinoa (if using), sweet potatoes, chicken, corn, tomatoes, avocado, and red onion.
- Drizzle with sauce, garnish with cilantro, and serve.
Notes
- Use low-sugar BBQ sauce to keep the dish healthier.
- Chicken thighs can be used for extra juiciness.
- Great for meal prep—store components separately.
- Swap rice for cauliflower rice for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting & Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 40 g