Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 pound boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, season the chicken breasts with salt and pepper.
- In a skillet over medium-high heat, cook the chicken for about 6-7 minutes per side until cooked through (internal temperature should reach 165°F or 75°C).
- During the last few minutes of cooking, brush the chicken with BBQ sauce to coat it.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- In a bowl, layer the roasted sweet potatoes, sliced chicken, corn, and avocado.
- Drizzle with additional BBQ sauce if desired and sprinkle with fresh cilantro before serving.
Notes
- For a spicy kick, add jalapeños or a dash of hot sauce.
- Feel free to use leftover rotisserie chicken for a quicker option.
- This dish can be made vegan by substituting the chicken with black beans or grilled tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg