Description
A vibrant and hearty meal featuring tender BBQ shredded chicken paired with roasted sweet potatoes, fresh corn, red onion, and creamy avocado slices. Perfect for a nutritious lunch or dinner bowl loaded with flavor and wholesome ingredients.
Ingredients
Chicken
- 2 chicken breasts
- 1/4 cup BBQ sauce
Vegetables & Sides
- 2 cups sweet potatoes, cubed
- 1 cup corn kernels
- 1/2 red onion, chopped
- 1 avocado, sliced
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: Spread the cubed sweet potatoes evenly on a baking sheet. Drizzle with oil if you like for extra crispness. Roast in the oven for 25 to 30 minutes, flipping halfway through, until they are tender and have a lightly browned, caramelized surface.
- Cook the Chicken: While the sweet potatoes roast, grill or bake the chicken breasts. Cook them thoroughly until the internal temperature reaches 165°F (74°C) to ensure they are safe to eat.
- Shred the Chicken: Allow the cooked chicken to cool slightly so it can be easily handled. Then shred it finely using two forks and mix well with the BBQ sauce for a flavorful coating.
- Assemble the Bowls: Divide the roasted sweet potatoes, BBQ shredded chicken, corn kernels, chopped red onion, and avocado slices evenly between two bowls.
- Serve: Enjoy immediately while warm, or store the bowls for convenient meal prep later.
Notes
- You can drizzle olive oil over the sweet potatoes before roasting for extra flavor and crispness.
- Grilling the chicken adds a smoky flavor, but baking is an excellent alternative if you prefer.
- Feel free to add fresh herbs like cilantro or parsley for a burst of freshness.
- This recipe can be doubled easily for meal prep for a larger group.
- Leftovers keep well refrigerated for up to 3 days.
