Description
A delicious and nutritious bowl combining smoky BBQ chicken, roasted sweet potatoes, vibrant vegetables, and a tangy dressing. Perfect for a healthy lunch, dinner, or meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup BBQ sauce (your favorite brand)
- Salt and pepper, to taste
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1/2 cup red onion, thinly sliced
- Fresh cilantro, for garnish (optional)
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lime juice (for dressing)
- 1 teaspoon honey (for dressing)
- Salt and pepper, to taste (for dressing)
Instructions
- Preheat your grill or stovetop grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). During the last minute of cooking, brush the chicken with BBQ sauce and cook for another minute, allowing the sauce to caramelize. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
- Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly and spread the potatoes out in a single layer. Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
- While the sweet potatoes are roasting, heat a small pan over medium heat and sauté the corn for 2-3 minutes until warmed through. Set aside. In a separate bowl, mash the black beans slightly with a fork or potato masher, leaving some whole for texture.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until well combined to make the dressing.
- Once all ingredients are ready, start by adding a layer of roasted sweet potatoes to each bowl. Top with black beans, sautéed corn, BBQ chicken slices, sliced avocado, and red onion. Drizzle with the dressing and garnish with fresh cilantro if desired.
Notes
- Vegetarian option: Skip the BBQ chicken and add extra vegetables like roasted bell peppers or grilled portobello mushrooms.
- For a spicier version, add chopped jalapeños or mix sriracha into the BBQ sauce or dressing.
- If using pre-cooked chicken, rotisserie chicken works perfectly.
- This dish can be made ahead by preparing the components separately and assembling just before serving.
- To make it low-carb, replace the sweet potatoes with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
