Description
A flavorful yet hassle-free dinner featuring tender BBQ-sauced chicken, roasted sweet potatoes, and vibrant broccoli.
Ingredients
Scale
- 2 large sweet potatoes, diced into 1/2-inch cubes
- 1 large onion, sliced into 1/2-inch thick wedges
- 1.5 tbsp olive oil
- 1/2 tsp salt
- 3/4 tsp garlic powder
- 3/4 tsp chipotle powder
- 1 head of broccoli, cut into small 1-inch florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tsp lime juice (for finishing)
- 1 lb chicken breasts, left whole for shredding
- 2/3 cup BBQ sauce
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the diced sweet potatoes and onion in a large bowl. Drizzle with 1.5 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt, garlic powder, and chipotle powder. Toss to coat well.
- Spread the sweet potato mixture on a large baking sheet in a single layer. Roast for about 20 minutes.
- Season the chicken breasts with 1/4 teaspoon black pepper and place them on another baking sheet.
- Add the broccoli to the bowl, drizzle with 1 tablespoon of olive oil and 1/2 teaspoon salt, then toss to combine. After 20 minutes, add it to the oven with the sweet potatoes.
- Roast everything for an additional 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Shred the chicken using two forks and mix with the BBQ sauce in a bowl.
- Serve the chicken over the roasted sweet potatoes and broccoli, finishing with a squeeze of lime juice.
Notes
Feel free to substitute other veggies like bell peppers or carrots. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg