BBQ Chicken Sweet Potatoe Bowls
Sweet potatoes are my favorite part of fall/winter cuisine! They're delicious, nutritious and super versatile.
2 medium sweet potatoes
1/2 yellow onion
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1 head of broccoli
1 lb chicken breasts
3/4 cup BBQ sauce (I used Hickory BBQ sauce)
Preheat oven to 400
Peel the sweet potatoes and chop into bite size chunks (about 1/2 inch cubes).
Chop the onion into 1 inch pieces
Add the sweet potatoe and onion to a lined baking sheet
Toss the sweet potatoe and onion with 1 tbsp of olive oil, garlic powder, salt, and chili powder until well coated. Bake for 20 minutes. Make sure to toss half way through.
Push the veggies to one side of the pan and add the broccoli. Coat the broccoli with 1 tbsp of olive oil and ground pepper.
On a separate lines baking sheet, add the chicken breasts. Brush with 1/4 cup BBQ sauce. Bake both sheets for an additional 20 minutes.
Once cooked through, remove the plans from the oven to cool. Then, shred the chicken with two forks (I shred on a plate to avoid ripping the aluminum foil).
Toss the shredded chicken with 1/2 cup BBQ sauce.
Assemble the bowls and enjoy!
This recipe will make 4 servings. To reduce calories, you can use a sugar free BBQ sauce.