Smoky, slightly sweet and packed with satisfying ingredients, these BBQ Chicken Sweet Potato Bowls make a practical high-protein lunch or dinner. Tender chicken, caramelized sweet potatoes, broccoli and corn come together in four balanced containers that reheat well throughout the week.
Why You’ll Love These Bowls
- Approximately 42–48 grams of protein per serving
- Sweet, smoky and savory flavor in every bite
- Four complete lunches or dinners from one prep session
- Easy to adjust with your favorite vegetables or barbecue sauce
- Refrigerator- and freezer-friendly
Ingredients
Makes 4 meal-prep servings
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 3/4 cup barbecue sauce, divided
- 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 1 tablespoon olive oil
- 3 cups broccoli florets
- 1 1/2 cups corn, thawed if frozen
- Optional garnish: sliced green onions or chopped fresh parsley
Step-by-Step Instructions
1. Roast the Sweet Potatoes
Preheat the oven to 425°F. Toss the sweet potato cubes with olive oil, half of the smoked paprika, a pinch of salt and black pepper. Spread them in a single layer on a lined sheet pan and roast for 25–30 minutes, turning once, until tender and browned around the edges.
2. Cook the Chicken
Season the chicken with garlic powder, onion powder, the remaining smoked paprika, salt and black pepper. Cook in a lightly coated skillet over medium heat for approximately 6–8 minutes per side, or until the thickest portion reaches 165°F. Cooking time will vary with thickness.
3. Shred and Sauce
Rest the chicken for 5 minutes, then shred or chop it. Return it to the warm skillet, add 1/2 cup barbecue sauce and stir over low heat until evenly coated and warmed through. Reserve the remaining sauce for serving.
4. Prepare the Vegetables
Steam or roast the broccoli until bright green and crisp-tender. Warm the corn in a skillet or microwave, then season both vegetables lightly to taste.
5. Build the Bowls
Divide the barbecue chicken, roasted sweet potatoes, broccoli and corn evenly among four meal-prep containers. Add a small drizzle of the reserved barbecue sauce and garnish after reheating, if desired.
Estimated Nutrition
Per serving, based on 4 servings: approximately 520–590 calories, 42–48 grams of protein, 60–70 grams of carbohydrates and 10–14 grams of fat.
Nutrition values are estimates and will vary based on the chicken, barbecue sauce, sweet potato size, oil and portion sizes used. Choose a lower-sugar or lower-sodium barbecue sauce when it better fits your goals.
Meal-Prep and Storage Tips
- Refrigerator: Cool the ingredients promptly, seal the containers and refrigerate for up to 4 days.
- Freezer: Freeze the chicken and sweet potatoes for up to 2 months. For best texture, add freshly cooked broccoli after thawing.
- Reheating: Microwave until the chicken reaches 165°F, adding extra barbecue sauce after heating if desired.
- Keep it fresh: Store green onions, parsley and extra sauce separately until serving.
Easy Swaps and Variations
- Use boneless chicken thighs for a richer flavor.
- Swap corn for black beans to add more fiber and protein.
- Replace broccoli with green beans, Brussels sprouts or bell peppers.
- Add shredded cabbage or a light coleslaw after reheating for crunch.
- Make it spicier with hot barbecue sauce, cayenne or sliced jalapeños.
Food-Safety Note
Cook chicken to a minimum internal temperature of 165°F. Refrigerate prepared bowls within two hours, and reheat leftovers until hot throughout before serving.
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