Ingredients
Scale
- 2 chicken breasts
- 1 cup barbecue sauce
- 2 large sweet potatoes
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a large bowl with olive oil, salt, and pepper until evenly coated. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Heat a skillet over medium heat. Add a drizzle of olive oil and the chicken breasts. Cook for about 6-7 minutes on each side, or until golden brown and cooked through.
- Remove from heat and coat the chicken with barbecue sauce, then return to the skillet for another 5 minutes.
- Assemble the bowls with roasted sweet potatoes at the bottom, topped with sliced BBQ chicken, avocado, and corn.
- Serve warm and enjoy!
Notes
For added flavor, marinate the chicken in barbecue sauce overnight. This dish is freezer-friendly for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free