Description
A nutritious and flavorful Healthy BBQ Chicken Bowl featuring tender baked sweet potatoes, perfectly cooked chicken breasts lightly seasoned and pan-seared, complemented by warm black beans and corn, all served over fresh mixed greens and drizzled with tangy BBQ sauce. This balanced meal is easy to prepare, packed with proteins, fiber, and vibrant flavors, making it a perfect choice for a wholesome weeknight dinner.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Vegetables and Beans
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups mixed greens (such as spinach, arugula, or kale)
Sauces and Garnishes
- 1/2 cup BBQ sauce
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced avocado, lime wedges, shredded cheese
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Prepare sweet potatoes: Place the diced sweet potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with paprika, salt, and pepper, then toss to coat evenly for flavorful roasting.
- Bake sweet potatoes: Bake in the preheated oven for 20-25 minutes or until the sweet potatoes are tender and slightly crispy, stirring halfway if desired.
- Season chicken: While the sweet potatoes bake, season the chicken breasts on both sides with garlic powder, onion powder, salt, and pepper for robust flavor.
- Cook chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-8 minutes on each side or until cooked through and no longer pink inside.
- Rest and slice chicken: Remove the chicken from the skillet and let it rest for 5 minutes. Then slice into strips to retain juices and enhance texture in the bowl.
- Heat beans and corn: In a small saucepan over medium heat, combine black beans and corn kernels. Cook for 3-4 minutes, stirring occasionally, until heated through.
- Prepare greens: In a large bowl, toss the mixed greens lightly with a drizzle of olive oil, salt, and pepper to season the base of the bowls.
- Assemble bowls: Arrange the seasoned mixed greens as the base in individual serving bowls. Top evenly with roasted sweet potatoes, sliced chicken strips, warmed black beans and corn, then drizzle with BBQ sauce for a burst of flavor.
- Garnish and serve: Garnish each bowl with sliced green onions and chopped fresh cilantro. Add any optional toppings such as sliced avocado, lime wedges, or shredded cheese to customize your bowl.
Notes
- For extra crispy sweet potatoes, spread them out in a single layer on the baking sheet and flip halfway through baking.
- If preferred, substitute chicken breasts with thighs for a juicier texture.
- Use your favorite BBQ sauce variety to adjust the sweetness or spiciness of the dish.
- For added protein, consider adding a boiled egg or extra beans.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
