Description
A delightful blend of smoky BBQ chicken and sweet roasted sweet potatoes, topped with creamy avocado and fresh slaw for a nutritious and satisfying meal.
Ingredients
Scale
- 1 lb BBQ chicken (boneless thighs or breasts)
- 2 medium sweet potatoes, peeled and cubed
- 1 ripe avocado, diced
- 1 cup corn (fresh or frozen)
- 2 cups slaw (cabbage or mixed)
- Extra BBQ sauce for drizzling
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop the sweet potatoes into even cubes, around 1 inch in size.
- Toss them in a mixing bowl with olive oil, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes.
- While the sweet potatoes are roasting, prepare the chicken by grilling or baking it until fully cooked.
- Coat the chicken with BBQ sauce in the last few minutes of cooking.
- Assemble the bowls with roasted sweet potatoes, sliced BBQ chicken, diced avocado, corn, and slaw.
- Drizzle with extra BBQ sauce before serving.
Notes
For make-ahead, cook the sweet potatoes and chicken a day in advance. Store separately in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg