Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
Salt & pepper to taste
1 tbsp olive oil
1 cup BBQ sauce (homemade or store-bought)
For the Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste
For the Bowl Assembly:
4 cups mixed greens (spinach, kale, arugula, etc.)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1 ripe avocado, sliced (optional)
2 tbsp pumpkin seeds or sunflower seeds (optional)
Optional dressing: ranch, tahini, or extra BBQ sauce
Instructions
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 25–30 minutes until golden and tender.
Cook the Chicken
Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat.
Cook chicken 5–6 minutes per side until fully cooked (internal temp 165°F / 74°C).
Brush with BBQ sauce and let rest for 5 minutes, then slice.
Assemble the Bowls
Divide greens into bowls.
Top with roasted sweet potatoes and sliced BBQ chicken.
Add tomatoes, onions, avocado, and any desired toppings.
Drizzle with extra BBQ sauce or your favorite dressing. Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bowl