BBQ Chicken Bowl (Print Version)
# Ingredients:
→ BBQ Chicken
01 -
1 teaspoon garlic powder
02 -
1 teaspoon chili powder
03 -
½ cup BBQ sauce
04 -
Salt and pepper to taste
05 -
4 boneless chicken breasts, no skin
06 -
1 teaspoon onion powder
07 -
1 tablespoon olive oil
08 -
1 teaspoon smoked paprika
→ Roasted Sweet Potatoes
09 -
2 large sweet potatoes, diced after peeling
10 -
Salt and pepper to taste
11 -
1 tablespoon olive oil
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon ground cumin
→ Bowl Assembly
14 -
Fresh cilantro to sprinkle on top
15 -
1 cup corn (frozen works too)
16 -
1 avocado, sliced up
17 -
1 red bell pepper, chopped
18 -
More BBQ sauce for topping
19 -
1 cup cooked brown rice or quinoa
# Instructions:
01 -
Get your oven ready by preheating it to 400°F (200°C). Coat the chicken breasts in olive oil, garlic and onion powders, chili powder, smoked paprika, salt, and pepper. Warm a skillet or grill pan on medium, then cook the chicken for about 5-6 minutes per side until it's golden and cooked through. In the last minute, add BBQ sauce to glaze. Set aside to rest for about 5 minutes before slicing into strips.
02 -
Take the diced sweet potatoes and toss them in a bowl with olive oil, ground cumin, smoked paprika, salt, and pepper. Spread them out on a baking tray in a single layer, then roast for 25-30 minutes at 400°F (200°C), flipping midway through, until they soften and caramelize slightly.
03 -
Start with a layer of quinoa or brown rice in each bowl. Add the roasted sweet potatoes, corn, bell pepper, and avocado slices. Lay the cut BBQ chicken on top. Finish with a drizzle of BBQ sauce and a sprinkle of fresh cilantro. Serve right away!
# Notes:
01 -
Cut veggies roughly the same size so they cook evenly.
02 -
Swap in pre-cooked rotisserie chicken if you're in a hurry.
03 -
Play around with grains or toppings to switch it up.