BBQ Chicken & Sweet Potato (Printer-Friendly Version)
# What You'll Need:
→ For the BBQ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp chili powder
07 -
Salt and pepper to taste
08 -
½ cup BBQ sauce
→ For the Roasted Sweet Potatoes
09 -
2 large sweet potatoes, peeled and diced
10 -
1 tbsp olive oil
11 -
1 tsp ground cumin
12 -
1 tsp paprika
13 -
Salt and pepper to taste
→ For the Bowls
14 -
1 cup cooked quinoa or brown rice
15 -
1 cup corn kernels
16 -
1 red bell pepper, diced
17 -
1 avocado, sliced
18 -
Fresh cilantro for garnish
19 -
Extra BBQ sauce for drizzling
# How to Prepare:
01 -
Preheat oven to 200°C. Season chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Grill or pan-fry for 5-6 minutes per side, brushing with BBQ sauce during the last minute of cooking.
02 -
Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden brown.
03 -
Divide cooked quinoa or rice between four bowls. Top with roasted sweet potatoes, corn kernels, diced bell pepper, and sliced avocado. Place BBQ chicken on top and drizzle with extra BBQ sauce.
04 -
Sprinkle with fresh cilantro and serve hot. Alternatively, store components separately for meal prep.
# Helpful Notes:
01 -
These bowls can be prepared ahead of time and assembled just before serving for convenient meal prep.