Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- ½ cup BBQ sauce
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 avocado (diced)
- ½ cup canned corn (drained)
- ½ cup black beans (rinsed and drained)
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- ¼ cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder.
- Spread sweet potatoes on a baking sheet and roast for 20-25 minutes until tender and golden.
- While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper; cook for about 7-8 minutes per side until golden brown and cooked through.
- Brush cooked chicken with BBQ sauce and let it caramelize slightly in the skillet.
- Slice chicken once cooled. Assemble bowls by layering roasted sweet potatoes at the bottom, then topping with sliced chicken and desired toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking and frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 540
- Sugar: 8g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 34g
- Cholesterol: 75mg